Cookie Spreads - Coffee Chocolate Macadamia

"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."
photo by Mia in Germany photo by Mia in Germany
photo by Mia in Germany
photo by Baby Kato photo by Baby Kato
Ready In:
2 dozen




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

Questions & Replies

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  1. 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.
  2. Sydney Mike
    Made these for my other half to take to work & share ~ The slight taste of the coffee (or was it just knowing it was in there?) was much more appreciated there than here, since the 8 people there devoured these in no time! Word is they really enjoyed the macadamia nuts as a welcome change from the usual walnuts or almonds! Thanks for the nice treat, BK! [Tagged, made & reviewed in the current Comfort Cafe as part of the theme BK's Chocolate 'Espressons']
  3. I'mPat
    Took these to the DS's music recreation group were they were enjoyed. I got 16 out of the batch (forgot a metric tablespoon is bigger than imperial) and they were huge measuring 12cm (4 3/4"). Baked 165C in a fan forced oven for 14 minutes. I did double the nuts to ensure that some went into every cookie/biscuit and would consider lightly crushing them to get a better distribution through the mix. Thank you Baby Kato, made for Aussie Swap #18 July 2008.
  4. Nyteglori
    These were beyond fantastic!!!!!
  5. Kaccy G.
    Oh my gosh! These are wonderful. Execellent flavor combonation. You can taste the coffee in them, but not too overpowering! Thanks for posting!


I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
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