Big Island Cookies
These Big Island Cookies are thick, chewy and packed full of delicious flavors. Think of them as kitchen sink cookies Hawaiian style, filled to the brim with macadamia nut, chocolate, coconut, rolled oats, and coffee.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 17 cookies
- 8 ounce unsalted butter
- 1 1/2 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cup all-purpose flour
- 1 tablespoon finely ground coffee or espresso ground
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup roasted unsalted macadamia nut coarsely chopped
- 1 cup mini chocolate chip
- 1/2 cup coconut flake
- 1/2 cup rolled oat
Melt butter in a small sauce pan over medium heat, set aside and allow to cool to room temperature.
In the mean time, combine flour, salt, baking soda, baking powder, and coffee in a medium mixing bowl, whisk to distribute evenly, set aside.
In a small mixing bowl, add macadamia nut, chocolate chip, coconut flake and rolled oat, mix evenly and set aside.
In a stand mixer bowl fitted with the paddle attachment, combined cooled butter with sugar, stir together and gradually increase speed to medium, beat for 1 - 2 minutes until light in color. Add egg, and vanilla extract, beat for another minute until combined and fluffy.
Slowly add the flour mixture to the liquid mixture and stir until incorporated. Stop the mixer to scrape down the side of the bowl. Add the nut and chocolate chip mixture, stir until evenly distributed.
Divide the dough using a large ice cream scoop and refrigerate for 1 hour.
Preheat oven to 350°F.
Place pre-portioned cookie dough on a parchment paper line baking sheet, 2" apart. Bake for 14-15 minutes. Half way through baking, open the oven door and bang the baking sheet against the oven rack a few times, rotate the baking sheet and bang against the oven rack a few more times. Place the baking sheet back into the oven and continue baking until finished.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- These cookies will bake up very thick and chewy. Banging the baking sheet will help the cookies spread evenly, but won’t flatten them too much.
- If using raw macadamia nuts, toast them in a skillet over medium heat until fragrant and lightly brown.
- The finer the coffee ground, the less you’ll be able to feel the granules between your teeth. But regular ground coffee can be used if espresso ground is not available.
Serving: 79g | Calories: 382kcal