Reverse chocolate chip cookies
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 2 | Eggs | |
| ¾ | cup | Sifted flour |
| ½ | teaspoon | Baking soda |
| 4 | ounces | Semisweet chocolate; melted |
| ¾ | cup | White chocolate, (coarsely chopped) |
| ¾ | cup | Macadamia nuts, (coarsely chopped) |
Directions
PREHEAT OVEN TO 350F. Cream butter, sugar and salt together until light and fluffy. Beat in vanilla and eggs. Gradually beat in flour and baking soda, then mix in chocolate and nuts. Drop by teaspoonfuls onto a greased cookie sheet. Bake 15 minutes.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK