Wednesday, March 27, 2013

Chocolate Macadamia Nut Cookies

So it was really a Monday.  I overslept and was late to workout, I was late to work, it was snowing (what happened to Spring?), I forgot I had taken my computer home for the weekend and left it at home (hard to do any work when 90% of what I do involves a computer!), the hem of my right pant leg came undone and I had to tape it, I couldn't find a spreadsheet that I had put someplace "very safe" and my phone was out of battery.

So I plugged in my phone only to get the "you need to update" message.  I tried, but the message then said that everything on my phone was not in my iTunes acct. and I would lose it, so I didn't update because I don't know how to put words with friends in my iTunes acct. and I'm beating my husband right now (that never happens) and I don't want to lose that game...(anyone out there able to help me with the loading onto iTunes thing?)

You see, it was just one of those mornings so I went home and made cookies.  All is right with the world when there are warm cookies on the table and the wood stove is going.  Even if it is snowing at the end of March.
Lobo, snuggled by the fire after his Spring hair cut!

Chocolate Macadamia Nut Cookies
Sunset  2003
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1/4 cup (1/8 lb.) butter 
  • 1 cup sugar 
  • 2 large eggs 
  • 1 1/2 teaspoons vanilla 
  • 3 tablespoons all-purpose flour 
  • 1/4 teaspoon baking powder
  • 1 1/2 cups unsalted roasted macadamia nuts
  • 1 cup semisweet chocolate chips
  • 1 cup sweetened flaked dried coconut (4 oz.) 


  1. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.
  2. In a large bowl, with an electric mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.
  3. Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
  4. Bake cookies in a 350° oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
These are  a new favorite.  They are rich, chocolaty with a lighter texture.  Perfect for a cup of coffee and a good book by the fire. 
Riley has the "next to the fire" thing down.
March 27, 2013    Daylight 13 hours, 5 minutes, 41 seconds   Temp. H 11/ L -13˚F

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