Although homemade cookies are authentic and fulfilling, there is something about store bought cookies that are just as good. When I mean store bought, I really mean Cookies by George. When the store first opened up in the mall our mom used to treat us to their cookies. My absolute favourite are the double dark chocolate almond cookies and the espresso macadamia nut cookies.
What can I say? I love chocolate and I love coffee. When these two things are combined into a cookie, how can I say no? Although to be fair, my sense of will-power really lacks when it comes to dessert.
Anyways, it’s been a really long time since I have had a cookie by George, which led me to this deep desire and craving to make my own. Is it bad that when I am bored, or I have a significant amount of free time, my immediate impulse is to make something sweet to eat? No? I didn’t think so! 😉
My recipe for White Chocolate Espresso Macadamia Nut Cookies is super simple. What I love about this recipe is that it tastes exactly like the ones from Cookies by George. This is the type of cookie that is crispy on the outside and chewy on the inside. I guarantee once you try my white chocolate espresso cookie recipe, you won’t ever buy store bought again!
It’s obvious that chocolate and coffee are a match made in heaven. However, white chocolate and freshly ground espresso are clearly a match made in the highest level of culinary heaven. Throw in the rich and buttery macadamia nuts and I guarantee your hand will always be in the cookie jar.
The entire recipe can easily be made in one bowl. The only extra steps involved are setting your butter outside in advance to come to room temperature and roasting the macadamia nuts prior to mixing them in the dough.
You can easily omit the pre-roasting portion. In the past, I have always made nut-based cookies without any roasting in advance. However, I feel like roasting the nuts prior to incorporating them into the cookie dough, further enhances the nutty and buttery flavour of the macadamia nuts.
Finally, you can either used pre-made espresso powder or you can make your own by following this link. Now enough talking, let’s get to baking!
This cookie recipe is perfect for those who love white chocolate, coffee and macadamia nuts. It is sweet and buttery, with the perfect mix of being crispy and chewy!
Preheat your oven to 350 degrees F. While the oven is preheating, place your macadamia nuts on a baking tray lined with parchment paper. Once the oven is done preheating, place the tray inside and bake the nuts for 7-10 minutes or until lightly brown and fragrant. Once done, set aside to cool.
In a medium-sized bowl, cream together your butter and sugar for 5 minutes. Add in the maple syrup and mix. Beat in the egg until well-incorporated. Stir in the vanilla and coffee extract.
Sift in the flour, baking powder, and salt. Stir until combined. Add in the chocolate and chopped macadamia nuts. Using a cookie scoop, divide the dough into 16 equal pieces. Place the balls onto a prepared cookie sheet, setting each piece about 2 inches apart. Flatten each piece slightly and sprinkle with espresso powder. Bake the cookies for 12-14 minutes. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely. When you are done store them in a cookie jar or eat them all at once!
This recipe is for sure a keeper. I cannot express how amazing it is to bite into a cookie that is buttery and sweet and espresso-y all at the same time. If you are practing some self-control for some reason (share your secrets) you can easily freeze the dough balls until you want to bake them. However, let’s be real, these are the types of cookies you want to consume immediately. With that being said, if you are a fan of freeze and bake cookies then give this chocolate chip cookie recipe a try. Happy baking!