Name: MacaMocha Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 12
Ingredients: .5 cup butter; .25 cup packed brown sugar; .25 cup granulated sugar; .33 cup granulated sugar; 1 egg; 1 tbsp full fat plain yogurt; 1 tsp coffee extract; 1.25 cup all-purpose flour; 2 tbsp instant espresso powder; .25 cup Unsweetened cocoa powder; .5 tsp baking powder; .25 tsp baking soda; .25 tsp ground cinnamon; .25 tsp salt; 4 oz Macadamia nut pieces

Instructions

Brown the butter

Place the butter in a small saucepan over medium heat until melted. Continue to cook while stirring occasionally until butter begins to bubble. A dense foam will form at the surface when it is nearly ready. Take the butter off the heat when it reaches a deep golden brown and has a nutty aroma.
Stir in ¼ cup of granulated sugar and ¼ cup of brown sugar until melted.

Let the butter/sugar mixture cool so you don't cook the egg.
In a medium bowl combine flour, ⅓ cup granulated sugar, cocoa, espresso powder, baking powder, baking soda, cinnamon and salt.

Whisk to combine.
In a stand mixer, beat together browned butter/sugar mixture, yogurt and coffee extract
Beat in egg until incorporated

Add dry ingredients and mix until just combined.

Do not over mix!

Add in 3 ounces of the macadamia nuts

Preheat oven to 350°F

Line 2 large baking sheets with parchment paper.

Combine all ingredients for spiced sugar in a small bowl

Remove dough from refrigerators and weigh it. Divide the weight by 15 to get the weight of each cookie.

Weigh each dough portion, roll into a ball, then roll in the spiced sugar mixture.

These cookies will spread so no more than 8 per baking sheet.

Bake for 11-13 minutes rotating halfway through bake

Cookies will turn lightly golden around the edges, but slightly soft in the middle.

Let cookies cool for 2 minutes on the baking sheet.

Transfer cookies to wire cooling rack to finish cooling

MacaMocha Cookies

MacaMocha Cookies

Ingredients

Cookie Dough

Instructions

Brown the butter

Stir in ¼ cup of granulated sugar and ¼ cup of brown sugar until melted.

In a medium bowl combine flour, ⅓ cup granulated sugar, cocoa, espresso powder, baking powder, baking soda, cinnamon and salt.

In a stand mixer, beat together browned butter/sugar mixture, yogurt and coffee extract

Beat in egg until incorporated

Add dry ingredients and mix until just combined.

Add in 3 ounces of the macadamia nuts

Preheat oven to 350°F

Line 2 large baking sheets with parchment paper.

Combine all ingredients for spiced sugar in a small bowl

Remove dough from refrigerators and weigh it. Divide the weight by 15 to get the weight of each cookie.

Weigh each dough portion, roll into a ball, then roll in the spiced sugar mixture.

Bake for 11-13 minutes rotating halfway through bake

Let cookies cool for 2 minutes on the baking sheet.

Transfer cookies to wire cooling rack to finish cooling

Notes

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