This recipe is from the makers of Baker's Chocolate. Its from their "one bowl" series which means less clean up and work. Its an amazingly good cookie: fudgy, chewy, and chocolate-y.
You can freeze baked cookies wrapped in plastic wrap and placed in an airtight container for up to 1 month. Just bring cookies to room temperature before serving.
Another make ahead option is to freeze the cookie dough. Just freeze 1/4 cupfuls of cookie dough on cookie sheet 1 hour. Transfer to airtight plastic container or freezer zipper-style plastic bag. Freeze up to 1 month. Bake frozen cookie dough on ungreased cookie sheet at 350°F for 20 to 23 minutes
16 ounces semisweet chocolate - divided
3/4 cup firmly packed brown sugar
1/4 cup butter
1 tsp. vanilla
1/2 cup flour
1/4 tsp. baking powder
2 cups macadamia nuts - chopped
Preheat oven to 350 degrees F. Coarsely chop 8 ounces of the chocolate; set aside.
Microwave remaining 8 ounces chocolate in large microwavable bowl on HIGH 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
Bake 13 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.
Calories: 230 Calories From Fat: 50%
Protein: 2g Carbohydrate: 28g
Cholesterol: 27mg Sodium: 43mg