It's a regular sob story over here. Cold, long, Minnesota winter with no plans of escape. I miss Maui. January is Maui is soooo good. Who am I kidding--anytime in Maui is soooo good. Besides all the fabulous weather related things in Maui that are too numerous to name, I also miss that every single confection (or breakfast item) you eat in Maui has macadamia nuts in it. Macadamia nuts are the nuts of heaven in my book. I happened to have a huge unopened canister of them in my pantry, so when I came across a recipe for chocolate chocolate chip macadamia nut cookies, I knew it was time. The only issue I had was with the white chocolate chips. Besides the fact that I had none (and wasn't about to wait until I hit the store to buy some just for these cookies), I think white chocolate chips are for the birds. I mean, really. Besides a color contrast, they do nothing for this type of cookie in my opinion. So I got a wild hair and decided these cookies needed coconut instead. And more chocolate chips than was called for. Cocoa, chocolate chips, macadamia nuts, coconut....why are you still reading?! Bake these cookies NOW.
Malia Misses Maui Cookies
-adapted from crazyforcrust.com
I doubled the recipe (doubled proportions below) for good reason--freezing the balls of dough for hot cookies at the ready any old time.
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2 sticks unsalted butter, softened
- 1 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups chocolate chips
- 1 cup coconut (I had unsweetened so that's what I use. Doesn't matter.)
- 2 cups chopped macadamia nuts
Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside. In the bowl of an electric mixer, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in chocolate chips, coconut, and macadamia nuts. Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart. Bake for 9-12 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies so they don't dry out. Cool at least 5 minutes on cookie sheets before removing.