- 1 1/2 cups sifted whole wheat flour
- 1/2 teaspoon baking soda
- 1 1/3 cups packed brown sugar
- 2/3 cup unsalted butter
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 3 (1 ounce) squares unsweetened chocolate
- 3/4 cup halved macadamia nuts
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- Drop 3 inches apart on cookie sheets and bake for 12 minutes, or until crisp around edges.