These chocolate espresso cookies are delicious and keep you going throughout the day.
Ingredients
- 250 g macadamias coarsely chopped
- 200 g dark chocolate coarsely chopped
- 400 g butter soft
- 350 g caster sugar
- 1 pinch salt
- 2 pkts instant espresso powder*
- 2 eggs
- 400 g flour
- 100 g cocoa
- 2 tsp baking powder
Instructions
- Preheat oven to 180°C (160°C fan forced oven). Line a baking tray with baking paper.
- Combine most of the macadamias and dark chocolate. Keep aside extra macadamias for garnish.
- Mix with softened butter with the whisk of the hand mixer or food processor until creamy.
- Add sugar, salt and espresso powder (or substitute) and stir two minutes. Add eggs one by one and stir one minute.
- Knead the dough by combining flour, cocoa and baking powder. To knead the dough, use the hook of the hand mixer.
- Knead half of the dough and add the whole macadamia chocolate mix.
- Using a heaped tablespoon, place cookie mix onto baking tray and flatten slightly, remembering to ensure there is plenty of room to expand between each portion.
- Sprinkle with remaining macadamias.
- Bake cookies for about 12 to 14 minutes.
- Gently pull cookies off the baking tray and cool on a wire rack. Store in an air-tight container.
Notes
*(you can substitute espresso powder with 1 to 1 ½ teaspoons of regular instant coffee, preferably dark roasted. The regular instant coffee that is used as a substitute for espresso powder will give the same cooking results)
Nutrition
Calories: 6415kcalCarbohydrates: 863gProtein: 120gFat: 314gSaturated Fat: 98gPolyunsaturated Fat: 11gMonounsaturated Fat: 184gTrans Fat: 1gCholesterol: 377mgSodium: 1517mgPotassium: 5043mgFiber: 87gSugar: 431gVitamin A: 1213IUVitamin C: 3mgCalcium: 1532mgIron: 68mg