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Servings: 24
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Ingredients

Cost per serving $0.50 view details

Directions

  1. PREHEAT oven to 350° F.
  2. MELT the 2 cups bittersweet chocolate in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Let cool to room temperature.
  3. (I use a metal bowl over a pan of simmering water)
  4. COMBINE flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in the cup of semi-sweet chips and the roasted nuts. Drop by rounded tablespoon onto ungreased baking sheets. ( I always use a #30 or #40 ice cream scoop to dip and deposit cookies)
  5. BAKE for 8 to 9 minutes ( turning tray 1/2 way thru baking) or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 64g
Recipe makes 24 servings
Calories 294  
Calories from Fat 147 50%
Total Fat 16.76g 21%
Saturated Fat 9.65g 39%
Trans Fat 0.0g  
Cholesterol 50mg 17%
Sodium 228mg 10%
Potassium 142mg 4%
Total Carbs 34.03g 9%
Dietary Fiber 1.9g 6%
Sugars 20.51g 14%
Protein 4.22g 7%

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Comments

  • Claudia lamascolo
    February 14, 2011
    Macadamia is my favorite and chocolate awesome ingredients here! These sound delicious!

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