Less than 48 hours at my brother’s house and I’m already baking cookies.
You seriously cannot take me anywhere. [… or it might be in your best interest to take me everywhere?].
Marie [my brother’s girlfriend] and I LOVE to be in the kitchen together. She isn’t afraid of anything when it comes to cooking. Heck, the girl makes her own pate, knows how to spatchcock a chicken, and often uses French family recipes that go back generations.
But baking? Well… that’s where Marie likes a little more support. One night we were making oatmeal chocolate chia cookies, and she asked me where she could buy packed brown sugar.
Get it?! Packed brown sugar is the action you to do the sugar… not a type!
Well… I thought it was hilarious.
So needless to say, Marie is especially fun to bake with. And she readily offers abundant praise for basically anything you pull out of the oven.
Not that these soft, rich cookies don’t deserve it. The decadence of the double chocolate paired with buttery macadamia nuts make for one killer cookie.
I’m already getting requests for another batch.
Double Chocolate Macadamia Nut Cookies
Makes 18 cookies
1 ¼ c. flour
¼ c. unsweetened cocoa powder
½ c. white sugar
½ c. brown sugar
½ t. instant espresso powder
½ t. salt
½ t. baking soda
½ t. vanilla
½ c. butter
½ c. macadamia nuts, chopped
½ c. semisweet chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Mix the dry ingredients together in a bowl.
In a separate bowl, cream together the butter and sugars. Add the egg and vanilla extract. Mix well.
Slowly add the dry ingredients to the wet. When combine, stir in the chopped macadamia nuts and chocolate chips.
Bake for 12 minutes and allow the cookies to cool completely.
I’m such a good house guest.