This recipe reminds me of the cookies available at Whole Foods and Trader Joes. They are really good store-bought cookies. I tried to recreate them with this recipe I found online. However, I did not have the exact ingredients...so what did I do? What I always do (even if it makes the recipe not so good)...improvised! I did not have vanilla paste, so I used extract, which probably led to the cookies being even more fragile than initially intended. I don't know how I feel about these...maybe I used too much chocolate. Eating these gives you an extreme sugar rush, where you feel out of it and jittery. So maybe a word of advice, just follow the actual recipe, and maybe I'll try the same some day.
Chocolate Macadamia Lace Cookies
based on recipe by Gourmet Betty
½ cup unsalted butter, cut into pieces
2 ounces semisweet chocolate, Ghirardelli or other fine quality chocolate, cut into pieces (I used chips, and I think I ended up using 1/2-3/4 cups of them).
1/2 cup macadamia nuts, chopped
1 1/4 cups sugar
3/4 teaspoon vanilla paste (I substituted with vanilla extract)
½ teaspoon salt
1 egg, lightly beaten
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a small saucepan over medium-low heat, melt the butter and chocolate, 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, vanilla, and salt until blended. Fold in butter and combine until blended.
5. Drop the batter by tablespoons about 3" apart.
6. Bake 6 -8 minutes. You know they're done when the cookies are bubbling and completely flat.
7. Let cool until hard enough to transfer to container. Very fragile, not very good cookies for transporting.