Chocolate Chip Macadamia Or Pecan Cookies

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 10 ounces ghirardelli bittersweet baking chocolate (we used 60% cacao bittersweet chocolate baking bar)
• 11 1/2 ounces milk chocolate chips
• 1/2 lb unsalted butter or 1/2 lb unsalted margarine, softened
• 1 cup brown sugar, packed
• 1/2 cup sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla
• 2 1/4 cups unsifted flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon espresso powder (optional)
• 1 cup macadamia nuts or 1 cup pecans, coarsely chopped

Recipe

• 1 melt bittersweet chocolate bar (broken into pieces) in top of double boiler over hot water.
• 2 beat butter and sugars together on medium/hi speed until light and fluffy.
• 3 turn mixer down to lowest speed, add eggs and vanilla.
• 4 in separate bowl, sift together flour, baking powder, baking soda, salt, and espresso powder, if using.
• 5 add half of the melted chocolate.
• 6 stir until ingredients are well blended.
• 7 add remaining flour, stirring completely: add remaining remaining chocolate.
• 8 stir in chocolate chips and macadamia nuts or pecans.
• 9 cover and refrigerate dough for 1 hour.
• 10 preheat oven to 350ºf.
• 11 drop 2 tablespoons of dough per cookie onto non-stick cookie sheet.
• 12 bake for 15 minutes at 350º (adjust baking time accordingly for smaller cookies.).
• 13 remove cookies to wire rack.
• 14 store in airtight container at room temp or in freezer for longer storage.