Our Dear Ladies and Gents, here are the ‘goods.’ This cookie is the triple threat: macadamia nuts (the king of nuts in my book), white chocolate (need I say more), and espresso (again, need I say more). Personally, we are not big on cookies because we are very picky on what we want in a cookie. It HAS to be moist and chewy (no exceptions…actually, never mind, we like a good biscotti once in awhile) and of course, tasty.
We became inspired to make these cookies while reminiscing about Diddy Riese Cookies. Diddys is a cookie store that is infamous among students attending UCLA for having the best cookies. Our favorite cookie has always been their white chocolate macadamia cookies. SOOO delicious..
Well, we sat down and brainstormed one day and decided to take the plunge into recreating these delicious cookies. We LOVE our cookie. It’s not too sweet, very~~moist and chewy. The above picture shows K’s big bite into the cookie–I was taking several photos of it…went to the bathroom…came back to finish taking the pictures, and there was the HUGE bite on the cookie. I was FREAKING angry at first, but decided that it may have been a good thing…BECAUSE…notice that big perfect bite mark..that can only be made on moist, chewy cookies, don’t you agree?
Anyways, despite it being a triple threat , this cookie is easy to make (really!). It’s become a favorite sweet indulgence for us, and we hope it’ll become your favorite too.
What You Need:
(I’ve learned that in baking, knowing the exact measurements are a must, so here are my best approximations on how much we used)
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 stick unsalted butter
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1 egg
- 2 tbsp espresso drink (or strong coffee)
- 3/4 cup macadamia nuts
- 3/4 cup white chocolate
What to Do:
Preheat your oven to 350. We just got regular instant espresso and boiled some up. After that, we got our nuts, poured them into a plastic bag, and smashed them with a big stew ladle. You want the nuts to be in small pieces.
Stir/sift in the flour, baking powder and salt. Then in a separate bowl, beat butter and sugar until ‘creamy.’ Sadly, we do not own one of those fancy blender thingys, so we have to resort to mixing everything by hand. Melting the butter somewhat before mixing made it a whole lot easier.
Next, add in the egg to the mixture. After that is mixed well, slowly add in the flour mixture (add a little at a time..mix..add.. mix).
Add in the espresso as well.
After that is mixed well, slowly add in the flour mixture (add a little at a time..mix..add.. mix).
MIx in the nuts and chocolate
Next, scoop out the cookie mix onto a cookie sheet.
Lastly, bake the cookies in the oven for about 12-15 minutes! You are done!!! Yay!