Macadamia nut madness

Name: Macadamia nut madness
Ingredients: 1 cup unsalted butter; 13 cup light brown sugar, packed; 12 cup confectioners' sugar; 1 34 cups flour, plus; 2 tablespoons flour; 14 teaspoon baking powder; 18 teaspoon salt; 34 cup roasted salted macadamia nut, halves (do not use unsalted macadamia nuts); 34 cup bittersweet chocolate, chunks; 3 ounces semisweet chocolate; 1 tablespoon unsalted butter; 1 tablespoon whipping cream; 1 pinch salt

13 ingredients

7 steps

Ingredients

1 cup unsalted butter
13 cup light brown sugar, packed
12 cup confectioners' sugar
1 34 cups flour, plus
2 tablespoons flour
14 teaspoon baking powder
18 teaspoon salt
34 cup roasted salted macadamia nut, halves (do not use unsalted macadamia nuts)
34 cup bittersweet chocolate, chunks
3 ounces semisweet chocolate
1 tablespoon unsalted butter
1 tablespoon whipping cream
1 pinch salt

Directions

1

Preheat oven to 300.
2

Combine butter, brown sugar and confectioners' sugar in bowl of electric mixer; beat at high speed until light and creamy Stir together flour, baking powder and salt; add the flour mixture by the quarter cup, beating after each addition; remove bowl from the mixer; stir in nuts and chocolate chunks by hand.
3

Scoop batter out by heaping tablespoons and arrange 2 inches apart on an ungreased cookie sheet; press down to flatten to an even 1/2-inch thickness.
4

Bake for 20 minutes or until cookies are light golden brown; remove to wire rack to cool completely then place a sheet of waxed paper under the rack.
5

Prepare chocolate glaze by combining chocolate, butter, cream and salt in a small, heavy-bottomed pot; place over very low heat and stir constantly until the chocolate melts; remove from heat.
6

If chocolate firms up before use, briefly place over low heat.
7

Dip a fork into the glaze and generously drizzle over the cookies; let stand at room temperature until set, about 1 hour.