Macadamia Nut Cookies with Chunks of Chuao's Coco Bar

If you are like me and think that the white chocolate of traditional recipes

is too sweet and often overpowers the delicate macadamia nut flavor, then try this wonderful substitute.   We have added bits of Chuao's Coco Bar for a subtle twist to this classic and the results are superb. 

Ingredients

1 Chuao CoCo Chocolate Bar (click here)

1/2 cup    Macadamia nuts

1/2 cup    Butter (1 stick) softened  

1/2 cup    Granulated sugar

3/8 cup    Light brown sugar

1 tsp.       Vanilla

1-1/4 cup Flour

1/2 tsp.    Baking soda

1/2 tsp.    Salt

1               Egg

/Makes 1 dozen or dozen & 1/2 depending on size

Preparation

Heat oven to 375 degrees F.  Slightly toast macadamia nuts if not already toasted.  Watch them closely so as not to burn.  Set aside to cool.

Combine softened butter, sugar, vanilla, brown sugar, and salt until well blended and creamy in texture.  Add eggs to mixture and integrated thoroughly.  Stir together the flour and baking soda.  Add it to the butter mixture gradually until thoroughly combined. 

Break up the CoCo bar into generous pieces, slightly larger than the nuts. Stir both nuts and chocolate into the mixture.

Drop at least a tablespoon full of the mixture on an ungreased cookie sheet, rounding it out slightly for a nice shape.  If you want smaller cookies, use a rounded teaspoon of the mixture.

Bake 10 to 12 minutes at 375 degrees or until edges are golden brown.  Cool on wire rack before serving.