chocolate cookies with white chocolate chips and macadamia nuts

That is THE longest cookie title-ever. I was originally going to call these “church cookies” because that’s what they were inspired by.  But, I didn’t want to mislead y’all, thinking they wee made with a church cookie cutter or something. I’m sure you understand…

So… I started going to this little big church that happens to have a little cafe. That little cafe in that big church just happens to have the best cookies-ever.

There is a ton more awesome stuff they have, too… but that’s a later post.Mmmm, tomato basil soup-scones…

Hmmm… now wait!… That’s not why I’m going to this church. However, it is nice when a foodie blogger gets her belly and spirit fed. 🙂

To be honest, it took me many trips before I even ventured to the food part. I knew I’d get distracted. 😉

A few weeks ago, on our way out my daughter and I got distracted and got a couple cookies for the ride home. (Yeah, I eat in my car sometimes…)  Oh my and oh yum. So, now every time we visit, we each get a cookie (for the ride home, of course!)

These are really good cookies, and taste a lot like my beloved church cookies- HOWEVER… they do need more cocoa and I think they need some shortening as well, to keep em a bit fatter and chewier. Fat n chewy cookies rock. So, you bet I am going to be tweaking these in the upcoming weeks. I served these to some dinner guests last night, they were loved and one guest stated: “They taste just like them!” But, I have a few things to tweak with the texture. I know, I’m anal.

Here’s my dough! Another thing, I needed to chop up my macadamia nuts more. And, maybe even add chocolate chips, too. MMMM.

In case you are wondering… this is the “actual” church cookie. Looks good, huh?

and, here’s mine. 🙂

chocolate cookies with white chocolate chips and macadamia nuts
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter, softened
  • 3/4 cup packed brown sugar
  • 1 1/4 cup sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsps vanilla extract
  • 5 tbs cocoa powder
  • 1/2 c chopped macadamia nuts
  • 1/2 c white chocolate chunks
  1. Preheat oven to 325
  2. In a bowl, combine the flour, cocoa powder, baking soda, salt
  3. In another bowl, or using a stand mixer, combine the butter and sugars until fluffy.
  4. Add the egg and yolk, mix well, add vanilla
  5. Combine the two mixtures and gently fold in the nuts and chips.
  6. Using a cookie scoop or ice cream scoop, place a scoop 2 1/2 inches apart on a parchment lined baking sheet.
  7. Bake 12-15 minutes or until crisp at edges and slightly soft in the center.





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