CHOCOLATE MACADAMIA LACE COOKIES

Chocolate Macadamia Lace Cookies image

Provided by JoSele Swopes

Time 20m

Number Of Ingredients 9

1/2 c unsalted butter, cut into pieces
2 oz semisweet chocolate
GHIRARDELLI OR OTHER FINE QUALITY CHOCOLATE
CUT INTO PIECES
1/2 c macadamia nuts, chopped
1 1/4 c sugar
3/4 tsp vanilla bean scraped
1/2 tsp salt
1 large egg, lightly beaten

Steps:

1. Preheat oven to 350 degrees. Line baking sheets with Silpat (silicon mats) (minimum of 2) or parchment paper
2. In a small saucepan over medium-low heat, melt the butter and chocolate, scrape vanilla bean in so it will infuse, cook stirring with rubber spatula frequently for about 5 minutes.
3. Pour butter mixture into small bowl and let cool slightly.
4. In a large bowl, combine chopped nuts, sugar, egg, and salt until blended. Fold in butter, chocolate, vanilla mixture and combine all until well blended.
5. Drop the batter by tablespoons about 3" apart. Bake 6 -8 minutes. You know they're done when the cookies are bubbling and completely flat.
6. Let cool on the Silpat or parchment paper. If you need the cookie sheet to complete the cookies, let cool on Silpat or parchment paper for about 5-10 minutes, then VERY CAREFULLY transfer them to a wire rack, preferably with a hard flat spatula or large scraper. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.