DOUBLE CHOCOLATE MACADAMIA NUT COOKIES

DOUBLE CHOCOLATE MACADAMIA NUT COOKIES

• 12 Ounces Bittersweet or Semisweet Chocolate, Chopped
• 3/4 Cup (3/8 lb.) Butter, cut into chunks
• 1 1/2 Cups Sugar
• 3 Large Eggs
• 2 teaspoons Vanilla
• 2 1/4 Cups All-Purpose Flour
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 8 to 10 ounces coarsely chopped White Chocolate
• 1/2 Cup coarsely chopped Macadamia Nuts

1. In a heatproof bowl set over a pan of barely simmering water (but make sure it doesn't touch the bottom of pan), stir bittersweet chocolate and butter until smooth, 5 minutes. Remove bowl from over water; whisk in sugar, eggs, and vanilla.

2. In another bowl, mix flour, baking powder, baking soda, and salt. Add to chocolate mixture and stir until well blended. Stir in white chocolate chunks and nuts. Cover and chill dough until firm, at least 1 hour.

3. Shape dough into 2-inch balls and place about 3 inches apart on a buttered 12- by 15-inch baking sheets.

4. Bake in a preheated 325 degree oven until the edges cooked but still soft in the center, 12 to 15 minutes. If baking more than one pan at a time, switch pan positions halfway through baking.

5. Let cool for 5 minutes on sheets; transfer to racks to cool completely.
Makes about 30 cookies