KONA
COFFEE CHOCOLATE
ESPRESSO MACNUT COOKIES
Easy preparation, scrumptious knoshing - cookies
that'll make you (literally) jump for joy!
Ingredients:
3 teaspoons finely ground espresso roast Kona Coffee
3 ounces chopped unsweetened chocolate
2 cups semisweet chocolate chips
1 cup macnut pieces
1 cup raw Hawaiian sugar – (or any granulated sugar will do)
¾ cup all-purpose flour
½ cup (1 stick) sweet (unsalted) butter
3 large eggs
¼ teaspoon baking powder
¼ teaspoon salt
Optional variation:
2 tablespoons of shredded coconut - increases "chew factor".
Baking instructions:
Preheat oven to 350ºF, and grease in preparation 2 large cookie sheets
In a double boiler, or a metal
bowl set over a saucepan of simmering water, combine the unsweetened chocolate,
1 cup chocholate chips and the butter.
Stir until melted & smooth.
In a seperate bowl combine the
finely ground espresso Kona Coffee, sugar and eggs. Beat well and stir into
previously melted chocolate mixture.
Into this mixture sift the flour,
salt and baking powder. More stirring. Finally add the macnuts and remaining 1
cup of chocolate chips, plus coconut flakes if you so desire.
Drop a heaped tablespoon's worth
of cookie batter 2 - 3 inches apart onto greased baking sheets. Bake for 10 -
12 minutes (check at 8 minutes).
Cool on racks.
Couldn't be simpler.
Couldn't taste better!
Makes about 25 large cookies
