These decadent drop cookies of chocolate dough studded with white chocolate chunks and macadamia nuts are sure to please chocolate lovers.
What You Need
Original recipe yields 36 servings
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, softened
2 egg s
1 tsp. vanilla
1/2 cup flour
1/4 tsp. CALUMET Baking Powder
2 cups chopped PLANTERS Macadamias
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), chopped
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Let's Make It
Preheat oven to 350°F. Microwave semi-sweet chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in nuts and white chocolate.
Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 12 to 13 min. or until cookies are puffed and shiny. Cool 1 min.; remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature.
If omitting nuts, increase flour to 3/4 cup to prevent the cookies from spreading excessively during baking.
Substitute 1 cup dried cranberries for 1 cup of the macadamias.
Prepare as directed, using toasted PLANTERS Slivered Almonds.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
About 3 doz. or 36 servings, one cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.