Ingredients:
- 3/4 cup unsalted butter, slightly softened
- 1/2 cup packed light brown sugar
- 8 ounces white chocolate
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (use less if macadamia nuts are salted)
- 3 tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup coarsely chopped macadamia nuts, preferably unsalted
Preparation:
- place butter in a heavy medium-sized saucepan over medium-low heat until butter boils and bubbles gently but steadily.
- Adjust heat as necessary to prevent butter from burning, and continue simmering uncovered for 4-5 minutes or until golden but not browned, stirring frequently.
- Be very careful not to burn butter.
- Immediately remove pan from heat and stir in brown sugar.
- Pour into a large mixing bowl and refrigerate 50-60 minutes, or until mixture resolidifies but is not hard. (To speed chilling, place butter in freezer for about 30 minutes, but don't let it get too hard.)
- Preheat oven to 350 F.
- Grease several baking sheets and set aside.
- Grate 3 ounces of the chocolate.
- Coarsely chop remaining chocolate.
- Set the two aside separately.
- Thoroughly stir together flour, baking powder, baking soda, and salt and set aside.
- Remove bowl from the refrigerator and beat cooled butter-brown sugar mixture until lightened.
- Add granulated sugar and beat until fluffy and smooth.
- Beat in egg and vanilla.
- Beat in dry ingredients.
- Add grated chocolate, nuts, and HALF of the chopped chocolate, and stir until well combined.
- Roll dough into generous 1 1/2 inch balls.
- Dip top of each ball into remaining chopped white chocolate, pressing lightly to imbed some pieces in the dough.
- Space balls, chocolate-studded tops up, about 2 1/4 inches apart on baking sheets.
- Press down balls just slightly with heel of hand.
- Place on center oven rack and bake for 9-11 minutes or until just tinged with brown.
- Reverse baking sheets from front to back halfway through baking to ensure even browning.
- Be very careful not to over bake.
- Remove baking sheets from the oven and let stand for 4 or 5 minutes.
- Using a spatula, transfer cookies to wire racks to cool.
- Store in an airtight container for 3-4 days.
- Freeze for longer storage.
First Made:
2004-12-04
2004-12-04
Yield:
24 cookies
24 cookies