Chocolate Macadamia Clusters
Exceptional chocolate cookies loaded with macadamia nuts and topped with a creamy chocolate frosting.
1 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
1/4 cup (2 ounce) unsweetened chocolate, melted, cooled
1/3 cup buttermilk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts or hazelnuts
2 ounces unsweetened chocolate
2 tablespoons butter
3 tablespoons buttermilk
2 cups powdered sugar
- Preheat oven to 400°F (205°C). In a mixing bowl with electric beaters, cream together sugar, butter and egg. Mix in cooled chocolate, buttermilk and vanilla until blended. Combine flour, baking soda, salt and nuts in a separate bowl; add to chocolate mixture.
- Drop rounded teaspoonfuls about 1 inch apart onto buttered baking sheets.
- Bake for 8 to 10 minutes or until almost no imprint remains when cookie is touched lightly in center. Remove at once from baking sheet to wire rack to cool.
- Chocolate Frosting: Melt chocolate and butter together over low heat or in the microwave. Stir in buttermilk and powdered sugar until smooth. Frost cookies.
Makes 5 dozen cookies.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.