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Black Raspberry Chocolate Macadamia Cookies
Black Raspberry Chocolate Macadamia Cookies
KEEP SCREEN ON
Preparation Method
- Place 1 1/2 cups chocolate chips in 3-quart saucepan on Wolf Cooktop.
- On low heat, melt chips, stirring constantly.
- Turn off heat. Stir in brown sugar, butter, eggs and liqueur with wooden spoon until well blended.
- Add flour and baking powder.
- Stir in reserved 1/2 cup chocolate chips and nuts.
- Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
- Bake in Wolf Oven on CONVECTION at 325°F for 10 minutes or until puffed and set to the touch.
- 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.