Chocolate Macadamia with White Chocolate Chunks

Chocolate Macadamia with White Chocolate Chunks

I had made the Chocolate Macadamia with White Chocolate Chunk Cookie Recipe back in the early 90’s.

These cookies were good…I was working in a small company where not too many people knew how to bake.  I brought these cookies into work, and all the girls (most were out of high school) in the office were so impressed that I had made them, that everyone was coming into my section just to try one.

It made me feel good…but were they coming because they were good or because no one ever baked!   So I guess I’ll leave that up to all of you to decide!

Chocolate Macadamia with White Chocolate Chunks

Chocolate Macadamia with White Chocolate Chunks

¾ cup firmly packed brown sugar

½ cup sugar

1 cup margarine, softened

1 tsp. almond extract

1 egg

2 cups flour

¼ cup unsweetened cocoa

1 tsp. baking soda

½ tsp. salt

6 oz. white baking bar cut into ½-inch chunks or 1 cup vanilla milk chips

3 ½-oz. jar macadamia nuts, coarsely chopped

Heat oven to 375F.  In large bowl, beat brown sugar, sugar and margarine until light and fluffy.  Add almond extract and egg; blend well.  Stir in flour, cocoa, baking soda and salt; mix well.  Stir in remaining ingredients.  Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.

Bake at 375F. For 8 to 12 minutes or until set.  Cool 1 minute; remove from sheets.

Makes 2 ½ to 3 dozen cookies

(Recipe for Chocolate Macadamia with White Chocolate Chunks Recipe is in Pillsbury Classic Cookbook, page 14, October, 1989)

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