Chocolate Chip Macadamia Or Pecan Cookies

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Oh, oh, so very good! Found these on the ghirardelli chocolate site. Once the dough is made, it must be refrigerated 1 hour.

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Steps

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Melt bittersweet chocolate bar in top of double boiler over hot water.

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Beat butter and sugars together on medium / hi speed until light and fluffy.

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Turn mixer down to lowest speed , add eggs and vanilla.

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In separate bowl , sift together flour , baking powder , baking soda , salt , and espresso powder , if using.

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Add half of the melted chocolate.

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Stir until ingredients are well blended.

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Add remaining flour , stirring completely: add remaining remaining chocolate.

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Stir in chocolate chips and macadamia nuts or pecans.

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Cover and refrigerate dough for 1 hour.

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Preheat oven to 350f.

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Drop 2 tablespoons of dough per cookie onto non-stick cookie sheet.

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Bake for 15 minutes at 350.

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Remove cookies to wire rack.

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Store in airtight container at room temp or in freezer for longer storage.

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Ingredients

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bittersweet baking chocolate, milk chocolate chips, unsalted butter, brown sugar, sugar, eggs, vanilla, unsifted flour, baking soda, baking powder, salt, espresso powder, macadamia nuts