Prep 20 mins
Cook 20 mins
This is a smaller batch of cookies than the regular cookie recipe usually yields. You should end up with about 12-16 cookies, just the right amount for you and your honey! Recipe is from the Chicago Sun-Times.
- 1 cup unsalted butter
- 1⁄3 cup light brown sugar, packed
- 1⁄2 cup confectioners' sugar
- 1 3⁄4 cups flour, plus
- 2 tablespoons flour
- 1⁄4 teaspoon baking powder
- 1⁄8 teaspoon salt
- 3⁄4 cup roasted salted macadamia nut, halves (do not use unsalted macadamia nuts)
- 3⁄4 cup bittersweet chocolate, chunks
- 3 ounces semisweet chocolate
- 1 tablespoon unsalted butter
- 1 tablespoon whipping cream
- 1 pinch salt
- Preheat oven to 300°.
- 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.
- 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.
- 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.
- 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.
- If chocolate firms up before use, briefly place over low heat.
- Dip a fork into the glaze and generously drizzle over the cookies; let stand at room temperature until set, about 1 hour.