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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Better Homes and Gardens Ingredients:
8 ounces bittersweet chocolate, chopped |
2 tablespoons butter |
3 tablespoons all-purpose flour |
1/4 teaspoon baking powder |
2 eggs |
2/3 cup sugar |
1 teaspoon vanilla |
2 cups chopped macadamia nuts |
1 1/2 cups semi-sweet chocolate chips |
Directions:
1. In a medium saucepan cook and stir bittersweet chocolate and butter over low heat until melted.
2. Remove from heat and cool mixture about 20 minutes.
3. Meanwhile, preheat oven to 350°.
4. Line two large cookie sheets with parchment paper; set aside.
5. In a small bowl stir together flour and baking powder; set aside.
6. In a large bowl, beat eggs, sugar, and vanilla on medium speed about 5 minutes or until thickened and pale yellow.
7. Gently stir in flour mixture and cooled melted chocolate; gently stir in nuts and chocolate chips.
8. Immediately, using a small cookie scoop (1 1/2 inches in diameter), drop dough in mounds 1 inch apart onto prepared cookie sheets (dough will thicken as it stands).
9. Bake both sheets of cookies at the same time on separate racks for 8-9 minutes or until edges are set but centers are soft, switching sheets to the opposite racks, halfway through baking.
10. Cool cookies completely on cookie sheets set on wire racks.
11. Peel cooled cookies off the parchment paper.
12. Store-layer cookies between waxed paper in an airtight container; cover.
13. Store at room temperature for up to 3 days or freeze for up to 3 months.
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