Macadamia Nut Chocolate Chip Cookies with Espresso Swirl
Macadamia nut chocolate chip cookies with espresso swirl offer a rich, sweet, and bitter twist in every bite.
Ingredients
- Cookies:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup macadamia nuts chopped
- 1 cup semi-sweet chocolate chips
- Espresso Swirl:
- 1 tbsp instant espresso powder
- 1 tbsp hot water
- 1 tbsp powdered sugar
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Cream Butter & Sugar: Beat the butter and brown sugar until smooth and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract.
- Add Dry Ingredients: Gradually mix the dry ingredients into the wet mixture.
- Fold in Macadamias and Chocolate Chips: Gently fold in the chopped macadamia nuts and chocolate chips.
- Scoop Dough: Drop spoonfuls of dough onto the prepared baking sheet.
- Bake: Bake for 10-12 minutes, or until golden brown on the edges. Let cool.
- Prepare Espresso Swirl: Dissolve espresso powder in hot water, then stir in powdered sugar.
- Drizzle Espresso: Drizzle the espresso mixture over the cooled cookies.
Notes
Nutritional Values (Per Serving)
- Calories: 160 kcal
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 3%
- Iron: 5%
- Calcium: 2%
- Vitamin C: 1%
- Magnesium: 4%
Additional Notes/Tips
- You can use white chocolate chips for a different flavor contrast.
- For extra espresso punch, add more instant espresso powder.
- Store in an airtight container for up to 5 days.
- Top with a light sprinkle of sea salt to balance the richness.