White Chocolate Bliss Macadamia Cookies
1 pkg (8 squares) semisweet baking chocolate
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or regular margarine, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp baking powder
1 pkg white baking chocolate, coarsely chopped (1 cup)
2 cups chopped macadamia **
Preheat oven to 180 C. Melt the semisweet chocolate on very low heat until melted and smooth. Stir constantly to prevent chocolate from burning. Stir in the sugar, butter, eggs, and vanilla, using a wooden spoon until well blended. Stir in the flour and the baking powder. Stir in the white chocolate and the nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheets. Bake for 13 to 14 minutes or until the cookies are puffed and feel set to the touch. Cool one minute, remove from the cookie sheets. Transfer to wire racks to cool completely.
** You may substitute toasted slivered almonds in place of the
macadamia nuts