“Leave the Milk Out!” Cookies

Ingredients

• 2 cups All-purpose Flour
• ¾ teaspoons Baking Soda
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Unsalted Butter, Softened
• 1 cup Light Brown Sugar
• 1 whole Egg
• 2 teaspoons Vanilla Extract
• 8 ounces, weight Chocolate (white, Dark, Milk--your Choice) Baking Squares, Chopped Into Chunks
• ¾ cups OPTIONAL Roughly Chopped, Toasted Macadamia Nuts

Preparation Instructions

Preheat oven to 375 F. Line a cookie sheet with parchment paper.

Combine flour, baking soda, baking powder and salt in a small bowl.

In a large bowl using a mixer, beat the butter until fluffy, about 2 minutes. Add the brown sugar and beat until smooth. Add egg and vanilla, then scrape sides of the bowl with a rubber spatula.

Blend in the flour mixture in three stages then stir in chocolate (and optional nuts).

Scoop walnut-sized (I use a melon baller) balls of dough onto a baking sheet, leaving 1-2″ between mounds. Bake for 8-10 minutes, until bottoms are slightly golden and tops are still a light color. Remove from sheet and transfer to cooling rack.

Makes approximately 48 small cookies.