Macadamia Nut Espresso Cookies

These Macadamia espresso cookies are crisp around the edges but soft and gooey in the middle packed with espresso and nut flavors. They are great treat for anytime, besides right before bed for obvious reasons. They are not the sweetest cookie, but with the addition of the drizzled chocolate helps balance out the flavors. They are a great grown up cookie to make that go great with a cup of coffee or milk.

Start off by toasting the macadamia nuts lightly then grind in a food processor for 30 seconds or until finely ground. 

In a bowl, whisk the flour, ground macadamia nuts, salt and baking powder until all clumps are gone.

In a separate bowl, Beat the butter and sugar until pale and fluffy. Add the egg, espresso grounds and vanilla and beat until well combined. 

Add the flour mixture slowly and mix until just combined.

On a lined sheet pans, portion out the dough into 24 cookies (about 1-2 tablespoons each) spaced about 1-2" apart. Bake at 375F degrees for 12 minutes or until the bottom edges are golden brown. Let the cookies cool for about 5 minutes before moving them to a cooling rack.

Over a double boiler or short 30 second cycles in the microwave, melt the chocolate chips until fully melted. With a fork, drizzle the chocolate over the warm cookies and let cool completely, about 30 minutes.