White Chocolate Chunk-macadamia Nut Cookies

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.