Chocolate Crinkle Cookies

• 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped
• 1/4 cup butter
• 2/3 cup roasted salted macadamia nut
• 2/3 cup slivered almonds
• 1/2 cup cake flour
• 1/4 teaspoon baking powder
• 3 large eggs
• 1/2 cup sugar
• powdered sugar

1. Stir chocolate and butter in a medium bowl set over saucepan of simmering water until melted and smooth; cool 10 minutes. Using on/off turns, blend macadamias and almonds with flour in processor until nuts are finely ground. Add baking powder and pulse to blend. Whisk eggs and 1/2 cup sugar in a large bowl to blend. Stir chocolate mixture into egg mixture. Add nut-flour mixture; stir just to blend. Chill dough until firm enough to scoop, about 4 hours.
2. Line 2 large baking sheets with parchment paper. Roll dough by rounded tablespoonfuls between palms to form balls. Divide between prepared sheets. Chill until firm, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.).
3. Preheat oven to 350 degrees. Roll dough balls in powdered sugar to coat thickly; return to prepared sheets. Bake until cookies puff and form cracks and tester inserted into center of cookies comes out with a few moist crumbs attached, about 18 minutes.
4. Cool cookies completely on sheets on racks.

bittersweet chocolate, butter, macadamia nut, almonds, cake flour, baking powder, eggs, sugar, powdered sugar

Taken from www.food.com/recipe/chocolate-crinkle-cookies-349914 (may not work)