INGREDIENTS

INSTRUCTIONS

Place butter in a heavy medium-sized saucepan over medium-low heat  and
heat until butter boils and bubbles very gently but steadily.  Adjust
heat as necessary to prevent butter from burning, and continue
simmering uncovered for 4 to 5 minutes or until it is golden but not
browned, stirring frequently. Be very careful not to burn butter.
Immediately remove pan from heat and stir in brown sugar. Pour into a
large mixing bowl and refrigerate 50 to 60 minutes, or until mixture
resolidifies but is not hard. (To speed chilling, place butter in
freezer for about 30 minutes, but don't let it get too hard.)  Preheat
the oven to 350 F. Grease several baking sheets and set aside.  Grate 3
ounces of the chocolate. Coarsely chop remaining chocolate.  Set the
two aside separately.  Thoroughly stir together flour, baking powder,
baking soda, and salt  and set aside. Remove bowl from the refrigerator
and beat cooled  butter-brown sugar mixture until lightened. Add
granulated sugar and  beat until fluffy and smooth. Beat in egg and
vanilla. Beat in dry  ingredients. Add grated chocolate, half of the
chopped chocolate, and  nuts and stir until well combined.  Roll dough
into generous 1 1/2-inch balls. Dip top of each ball into  remaining
chopped white chocolate, pressing lightly to imbed some  pieces in the
dough. Space balls, chocolate-studded tops up, about 2  1/4 inches
apart on baking sheets. Press down balls just slightly  with heel of
hand.  Place on center oven rack and bake for 9 to 11 minutes or until
just  tinged with brown. Reverse baking sheets from front to back
halfway  through baking to ensure even browning. Be very careful not to
overbake. Remove baking sheets from the oven and let stand for 4 or 5
minutes. Using a spatula, transfer cookies to wire racks to cool.
Store in an airtight container for 3 to 4 days. Freeze for longer
storage.  Note: Reduce salt to 1/8 teaspoon if salted macadamia nuts
are used.  Unsalted macadamias are preferred for this recipe, but they
are hard  to find.  Posted to EAT-L Digest 05 Feb 97 by Felicia
Pickering  <MNHAN063@SIVM.SI.EDU> on Feb 6, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 183
Calories From Fat: 101
Total Fat: 11.6g
Cholesterol: 31.8mg
Sodium: 67.7mg
Potassium: 37.1mg
Carbohydrates: 17.2g
Fiber: <1g
Sugar: 1.7g
Protein: 2.6g