Mocha-maca-mel Monsters

The first job I ever had that I got without the aid of nepotism was as a Subway Sandwich Artist at the local mall. Now, this was way back in the day, and by back in the day I mean so long ago that we only had two kinds of bread, one type of cheese, and we still cut the loaves in U-shapes (which, I maintain to this day, is still the better way to do it). My favourite Subway cookie was (and still is) the double chocolate macadamia nut, with a cocoa base, white chocolate chips, and a handful of crushed macadamia nuts.  So good.  And I don’t even like macadamia nuts. I don’t know how they were made (they came in little frozen dough pucks) but this recipe is an homage to my memory of burning myself on ovens for minimum wage. Enjoy!

Preheat your oven to 375°F and line some baking sheets with parchment paper.

In a bowl, mix together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 cup unsweetened cocoa powder, and 1/4 cup instant espresso (for the mocha- part).

I tried to line this up all cool and edgy but my kitchen door was open and kept blowing the flour around and the grains of instant coffee were too coarse to stay still. Turns out I suck at being cool. And at planning ahead.

In the bowl of an electric mixer, cream together 1 cup butter, 1 cup brown sugar, and 1 cup granulated sugar until super fluffy and glorious.  I know some of you don’t use refined sugars but you simply cannot beat the smell of butter and sugar getting to know each other.

Add in 2 large eggs, beating them up individually – just like any kung fu movie involving one hero and multiple opponents.

Slowly tip in your flour mixture and mix until totally combined (I used the shield, sorry Eli).

Then smash up some macadamia nuts (for the -maca- part).

I have no idea how many I have here, but I think I ended up with just over 2 cups after I smashed them with the end of my rolling pin.  Good times.

I also added in about 2 cups butterscotch chips.  For the -mel (caramel) part.

Drop in heaping tablespoons onto your baking sheet and bake, rotating halfway through for 8-10 minutes.

Allow to cool for at least 5 minutes on the pan before removing to a wire rack to cool completely.

So tasty with a cold glass of milk.