Cookie Spreads - Coffee Chocolate Macadamia

READY IN: 30mins
Recipe by Baby Kato

Do you like macadamia nuts, coffee and will love these cookies. This recipe makes big, soft chewy cookies, that harden a little as they cool.

Top Review by Mia in Germany

These cookies turned out absolutely outstanding!!! I think, due to my changes, they didn't quite turn out like intended, but smell, texture and flavour are 10 stars for my tastebuds! First of all I used gluten free flour, which shouldn't have affected the texture too much. But then I realised that I was run out of margarine, so I had to use shortening instead of butter. That, I suppose, made most of the difference. I melted the shortening and mixed in the chocolate, which was very dark chocolate, then slowly poured and whisked the mix into the eggs which I had beaten with the sugar / rice syrup I used. After adding the flour, I had a fudgy glop. Heavenly smell and good to work with, but very funny texture! Then I first panicked because the cookies refused to spread, so I flattened them while baking... All in all a very hilarious performance with an outstanding result :lol: Thanks a ton for posting this, I'll for sure make these cookies again!!! Made for Comfort Cafe Snowqueen's Round 2010.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Grease cookie sheet and set aside.
  3. Combine, flour, soda and salt in small bowl, set aside.
  4. In a large bowl combine for 4 minutes butter and sugar until smooth.
  5. Add eggs one at a time, blending well.
  6. Next add vanilla extract and the espresso coffee.
  7. Add the flour mixture slowly, 1/3 at a time, until well blended.
  8. Blend in the chocolate and fold in the nuts.
  9. Drop 2 tbsp batter onto the prepared cookie sheets.
  10. Allow room for spreading.
  11. Bake 12 minutes.
  12. Remove from pan and place on wire rack to cool.

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