If you enjoy crispy, chocolate cookies with nuts, have I got a cookie for you!
The name implied to me that the recipe produced a soft, deep chocolate cookie. Instead, they have a mild chocolate flavor like with traditional chocolate chip cookies, except all melted together. The macadamia nuts add a buttery and salty tinge to the after bite that makes me instinctively want to take another bite. With a tall glass of cold milk on the side, I had to seriously cut myself off after the second cookie.
Now, these cookies are really no more evil in calories than any other cookie. My secret cookie book says one cookie has 135 calories. If you care about that sort of thing. Of course, if you're counting calories, you're probably not reading this post. So who am I talking to?! Sorry, I've bunny trailed.
Let's just start baking, shall we?
HERE'S ALL IT TAKES
makes about 2 dozen cookies
- 1 cup sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 2 ounces unsweetened baking chocolate, melted & cooled
- 1 egg
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped macadamia nuts
Heat oven to 350ºF.
Finely chop 1 square of unsweetened chocolate. Use a small microwaveable bowl, microwave chocolate at 70% power for 30 seconds, check for melted edges. Nuke 10 to 15 seconds until melted around the edges. Stir until smooth.
Beat sugar, butter, vanilla, melted chocolate and egg in a large electric mixer bowl on medium speed. Mix all the dry ingredients together then stir into the wet ingredients.
Use a 1 inch scooper to drop rounded tablespoonfuls of dough about 2 inches apart on to greased cookie sheet. Bake 9 to 11 minutes until almost no indentation remains when touched in the center. Cool 1 to 2 minutes; remove from sheet to wire rack.
Ok, I'll admit. I'd didn't think I was going to like these when they first came out of the oven. I had my taste buds set on a golden cookie with chocolate chunks, not a chocolate dough. But, after the first one it was all good. I even took the last cookie a few days later. They were just good. Not too sweet and not too buttery. I have to admit I was wrong about this cookie
Well Honey, it's ok to admit you were wrong. It wouldn't be the first time.
keehehehehe
Hello Jill
It’s been a LONG time since we’ve talked, but I do visit with you on a regular basis as you provide wonderful incentives to cook/bake all the time, and I felt the need to drop by and say hello…..PHEW….lol
I made these wonderful cookies, and have to admit, that I doctored them a tad. For openers, I added a tablespoon of instant espresso to the melted chocolate to intensify the chocolate flavor, and also threw in a cup of high quality 60% chocolate chips as well. The end result was pure heaven. For the finishing act, I drizzled melted “pure” white chocolate over the cookies, which made them look very pretty, and added their own special touch.
Thanks for your inspiration, which was sorely needed. The past several months I’ve been the care taker for my sick dog who is undergoing a very rigorous chemotherapy regimen, and I’ve not had the time nor the energy to do anything except administer to her needs 24/7. I love her dearly, and will do anything to give her back some quality of life. However, the toll on her, and me, has been anything short of wonderful. I pray to God that we’ve done the right thing with her, and also now realize that I’ve got to get back to my passion which I’ve dropped and ignored. Thanks again for getting me back to my apron, spoon and stove.
Mark
I am a hardcore fan of cookies. In fact they should have a food group to themselves. I made these for the kids in my daycare round up and it was heaven. Thanks for the recipe, these were great!
THANK YOU, Larrisa!
Aren’t you a wonderful teacher! Such blessed kids to have someone care enough to bake fresh cookies for them.