I made these cookies (and this video) for you aaaages ago.
Seriously. At the same time that I made this video. In like, April or something.
It has just somehow taken me forever to post it!
And I don’t know why, because this recipe is, well, probably my absolute favourite.
It takes all the things I love in a cookie – chocolate chips, coffee, crunchy, buttery macadamias, and the chew that comes from using finely ground oatmeal – and smashes them together into these awesome cookies.
They bake up with crispy edges, soft, chewy centers, and big pools of melty chocolate inside.
And the dough. Oh my gosh – the dough.
So I’m sorry. I’m sorry that I’ve have been holding out on sharing this recipe for so long!
But here it is now, in all it’s glory, along with the step-by-step video the fantastic Eddie New shot for me.
If you’re subscribed and can’t see the embedded video above, you can watch it on YouTube here.
- 165g unsalted butter, melted (3/4 cup)
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- ½ – 1½ tsp salt, to taste
- 1½ tsp instant espresso powder
- ½ tsp vanilla extract
- 1¾ cups plain flour
- ½ cup rolled oats, finely ground in food processor
- 1 tsp baking soda
- 1 cup dark chocolate melts
- 1 cup roasted macadamias, roughly chopped
- Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
- In a large bowl, combine the melted butter with both sugars. Add the egg and yolk and mix until incorporated.
- Stir in the salt, coffee and vanilla.
- Add the flour, oats and baking soda and mix until just combined.
- Stir through the chocolate chunks and chopped macadamias.
- Use a medium cookie scoop or tablespoon to scoop balls of dough onto prepared trays.
- Bake for 8 – 10 minutes, until lightly golden around the outside and just set in the middle (under-bake for a chewier cookie). Allow to cool on trays.
- Makes 18 cookies.
- Happy baking!