Ingredients
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1 1/2 cups flour or 1 1/2 cups wheat
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, soft
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2 tablespoons unsalted butter, soft
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1 1/3 cups brown sugar, firmly packed
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2 eggs, large
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1 teaspoon vanilla extract, pure
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1 tablespoon instant espresso powder
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3 ounces bittersweet chocolate, melted and cooled to room temperature
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1/4 cup macadamia nuts, halved
Instructions
- Preheat oven to 350°F.
- Grease cookie sheet and set aside.
- Combine, flour, soda and salt in small bowl, set aside.
- In a large bowl combine for 4 minutes butter and sugar until smooth.
- Add eggs one at a time, blending well.
- Next add vanilla extract and the espresso coffee.
- Add the flour mixture slowly, 1/3 at a time, until well blended.
- Blend in the chocolate and fold in the nuts.
- Drop 2 tbsp batter onto the prepared cookie sheets.
- Allow room for spreading.
- Bake 12 minutes.
- Remove from pan and place on wire rack to cool.