These cookies should come with a warning. It’s impossible to eat just one.
The original idea was to make a decadent cookie, a small enough treat that eating one would feel like a pleasure rather than a guilt trip. Best intentions and all that. Sorry – in advance. You might try eating one but I’d bet a weeks’ worth of carrot sticks that the whole batch is gone in a flash.
Fortunately the dough freezes well which means never having to bake an entire batch at once (she said after the 3rd batch). The scooped & portioned dough balls can be frozen and saved for when the cookie monster comes calling. To bake, just place the frozen dough balls on a prepared baking sheet, let them warm up a bit – flatten with your palm, just slightly – and then bake as directed.
The recipe calls for a little bit of coconut flour (1 tablespoon) plus a half cup or 50 grams of blanched almond flour (thus macadamia almond cookies). Though you can leave both coconut and almond flour out and use all Canteen blend, we highly recommend sticking to the recipe as written. The almond flour plus the tiny bit of coconut flour add so much flavor to the cookie, it is worth the trouble. And in this case (just this once) it is fine to use any almond flour, even Bob’s, or almonds that you grind yourself – the almond flour is part of the flavor so whole ground almonds will work perfectly.
Use roasted and salted macadamia nuts for the best crunch. And really dark chocolate chips are a nice offset to the traditional semisweet.
Two bowls. Twenty minutes. And these cookies are yours. Got coffee?
|Chocolate Macadamia Almond Cookies|| |
- 195 grams Canteen flour blend (1½ cups) (see notes)
- 50 grams almond flour (1/2 cup)
- 1 heaping tablespoon coconut flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 185 grams granulated sugar (heaping ¾ cup)
- 180 grams unsalted butter, soft room temperature (12 tablespoons)
- 1 extra large egg
- 1 extra large egg yolk (save the white for another purpose)
- 1 teaspoon vanilla extract
- 1 teaspoon brewed coffee
- 70 grams roasted/salted macadamia nuts, rough chopped (1/2 cup)
- 170 grams bittersweet chocolate chips or chunks (1 cup)
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In a medium bowl whisk together flours, salt, and baking soda. In a large bowl beat sugar with butter using a wooden spoon. Make sure the mixture is fully combined. Add the whole egg, egg yolk, vanilla and coffee and beat until the mixture is incorporated. Stir in flour mixture. Fold in nuts and chocolate.
- Scoop by heaping tablespoons (can be frozen at this point) onto the baking sheets, about 10-11 to each sheet. Flatten each scoop slightly. Bake 12-14 minutes or until the cookies are golden brown on the edges and slightly soft in the center. Cool on the baking sheet for a few minutes before transferring cookies to a rack to cool completely or until you can't stand it and eat one (watch out - the chocolate will be hot). Repeat with remaining dough. Will make 38-42 small cookies.