Seattle Macadamia Cookies Recipe -
Seattle Macadamia Cookies Recipe

Seattle Macadamia Cookies

Recipe by  

"Big, soft cookies with macadamia nuts, chocolate and powdered espresso."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in espresso and vanilla. Mix until well blended. Combine the whole wheat flour, baking soda and salt; stir into the creamed mixture until well blended. Melt chocolate in double boiler over low heat. Let cool to room temperature. Stir into mixture. Mix in nuts until well blended.
  3. Drop 3 inches apart on cookie sheets and bake for 12 minutes, or until crisp around edges.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2006

I made these for the superbowl party. They are great!! Not too sweet. I used instant coffee ( I don't know what espresso powder is). I made them small and got 60 cookies. The bigger ones got real flat, i liked the smaller fatter ones. The last part of the batch I added dried canberries. Very good. I think next time I make them I will try hazelnuts. Oh and did I mention that I do not bake. I usually use cake/cookie mixes. These were very good and very easy.

Most Helpful Critical Review
Sep 14, 2010

These cookies are ok. It's hard to really taste the chocolate, and I even added some chocolate chips. I also added a little extra flour to prevent really flat cookies. I was surprised to find a cookie recipe like this with wheat flour. Maybe they would be better with walnuts or almonds, and maybe some butterscotch chips. I think that macadamias taste a bit like crayons.

May 10, 2003

The most amazing cooies ever! I put in in coffee flavored bits of chocolate. Absolutely decadent!

Sep 15, 2008

Great cakey, chewey texture. The macadamia nuts lend a good, salty crunch. I used a bit more espresso powder (1.5 Tablespoons) but that's because I really like the taste of espresso. I cooked them only about 10 minutes, which was perfect. I will make these again.

Jan 12, 2005

the cookies were soft & chewy, but were not sweet like cookies should be

Jul 20, 2012

These were good, maybe not 'super'... they reminded me of the brownies that I make, and the brownies are easier (not that these were difficult!). The first batch I baked for 12 minutes, and they were okay, second batch I did 10 minutes and they were much better! Also, I used hazelnuts instead of macadamia. The flavour really goes well with the instant coffee. I got 26 good sized cookies. Next time I will chill the dough for a bit before making the cookies.

Jul 13, 2012

Made these today but I used chopped pecans. I couldn't find any macadamia nuts in any of our stores here. I forgot to melt the chocolate, so I added 1 cup of choc chips and tbsp of cocoa. I also increased the sugar to 1 cup brown and 1/2 cup white. First batch needed 11 minutes to bake ( I think I made them too big.) I just had one and all I say is...OMG. Hubby just asked for another!


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  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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