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1 pkg (8 squares) BAKERS semi Sweet Baking Chocolate
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0.75 c firmly packed brown sugar
2 oz butter - softened
2 eggs
1 tsp vanilla
0.5 c flour
0.25 tsp baking powder
1 pkg (6 squares) White baking chocolate
2 c chopped Macadamias or toasted Slivered Almonds
=Heat oven to 350°F. Microwave semi-sweet chocolate in large microwavable bowl on HIGH 2 minutes. Stir until chocolate is melted and smooth. Stir In sugar butter, eggs and vanilla with wooden spoon until well blended, Stir in flour and baking powder. Stir in white chocolate and nuts. Drop by scant 0.25 cupfuls onto ungreased cookie sheets. Bake 13 to 14 minutes or until cookies are puffed and feel settó the touch. Cool 1 minute; remove from cookie sheets. Cool completely on wire racks. Makes about 18 large cookies. Note: If omitting nuts, increase flour to 0.75 cup to prevent spreading. Makes about 15 large cookies.
Great substitute: Substitute 1 cup dried cranberries for 1 cup of nuts.
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0.75 c firmly packed brown sugar
2 oz butter - softened
2 eggs
1 tsp vanilla
0.5 c flour
0.25 tsp baking powder
1 pkg (6 squares) White baking chocolate
2 c chopped Macadamias or toasted Slivered Almonds
=Heat oven to 350°F. Microwave semi-sweet chocolate in large microwavable bowl on HIGH 2 minutes. Stir until chocolate is melted and smooth. Stir In sugar butter, eggs and vanilla with wooden spoon until well blended, Stir in flour and baking powder. Stir in white chocolate and nuts. Drop by scant 0.25 cupfuls onto ungreased cookie sheets. Bake 13 to 14 minutes or until cookies are puffed and feel settó the touch. Cool 1 minute; remove from cookie sheets. Cool completely on wire racks. Makes about 18 large cookies. Note: If omitting nuts, increase flour to 0.75 cup to prevent spreading. Makes about 15 large cookies.
Great substitute: Substitute 1 cup dried cranberries for 1 cup of nuts.
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