Espresso White Chocolate Macadamia Nut Cookies

Why This Recipe Works:

• This recipe elevates the classic white chocolate macadamia nut cookie with the bold flavor of espresso.
• The addition of espresso powder enhances the richness of the cookies, creating a perfect balance of sweetness and bitterness.
• With the creamy white chocolate and crunchy macadamia nuts, these cookies offer a sophisticated twist on a beloved favorite.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons espresso powder
• 1 cup white chocolate chips
• 1 cup macadamia nuts, chopped

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):

• Can I use instant coffee instead of espresso powder? Yes, you can substitute instant coffee for espresso powder, but the flavor may be less intense. Adjust the amount to taste.
• Can I use other types of nuts? Absolutely! Feel free to substitute macadamia nuts with almonds, pecans, or walnuts, depending on your preference.

Expert Tips:

• For a stronger espresso flavor, you can dissolve the espresso powder in a tablespoon of hot water before adding it to the dough.
• If you prefer a smoother texture, you can use melted white chocolate instead of white chocolate chips.
• Make sure to chop the macadamia nuts into small pieces to ensure they distribute evenly throughout the dough.

How to Store This Recipe:

• Store the cooled cookies in an airtight container at room temperature for up to 5 days. If storing for longer, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They can be stored in the freezer for up to 3 months. Allow them to thaw at room temperature before serving.