TULLY'S ALOHA DOUBLE CHOCOLATE CHUNK COOKIES
- 4 ounces semi-sweet bakers’ chocolate
- 2 tablespoons finely ground Tully’s Hawaiian Blend Coffee grounds
- ½ cup (1 stick) butter, softened
- 1½ cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, roughly chopped
- Melt chocolate in a heat-proof bowl over a double boiler until smooth. Stir in coffee grounds and set aside.
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with silicone mat or parchment paper and set aside.
- Cream together butter and sugar until light and fluffy.
- Add eggs and vanilla and beat until smooth.
- Gently mix in prepared chocolate mixture followed by the flour, cocoa, salt and baking soda.
- Fold white chocolate chips and macadamia nuts into dough until evenly distributed.
- Using a one-inch cookie scoop or heaping tablespoon, drop dough approximately two inches apart on prepared cookie sheets.
- Bake at 350 degrees Fahrenheit for 10-12 minutes or until middles of cookies no longer appear wet.
- Allow to cool completely before storing in an airtight container for up to one week.
Recipe by Bake Love Give at http://bakelovegive.com/tullys-aloha-double-chocolate-chip-cookies/
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