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KEEP SCREEN ON

Yield: Makes 5 to 6 dozen cookies

Ingredients
Ingredients
1 (12 oz.)  package semi-sweet chocolate chips, divided

3/4 cup firmly packed brown sugar

1/4 cup butter, cut into tablespoons

2 eggs

1 tablespoon black raspberry liqueur

1/2 cup flour

1/4 teaspoon baking powder

2 cups macadamia nuts, chopped

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Preparation Method

  1. Place 1 1/2 cups chocolate chips in 3-quart saucepan on Wolf Cooktop.
  2. On low heat, melt chips, stirring constantly.
  3. Turn off heat. Stir in brown sugar, butter, eggs and liqueur with wooden spoon until well blended.
  4. Add flour and baking powder.
  5. Stir in reserved 1/2 cup chocolate chips and nuts.
  6. Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
  7. Bake in Wolf Oven on CONVECTION at 325°F for 10 minutes or until puffed and set to the touch.
  8. Let stand 1 minute before removing from baking sheet.

Microwave Version:
Place 8 ounces semi-sweet chocolate chips in large microwaveable bowl in Wolf Microwave Oven.  Microwave on HIGH 2 minutes.  Stir until chocolate is melted and smooth.  Stir in brown sugar, butter, eggs and liqueur until well-blended.  Add flour and baking powder. Stir in reserved 1/2 cup chocolate chips and nuts. Bake as above.

Make Ahead:
The dough can be mixed ahead and refrigerated until baked.  The baking time is the same as above.


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