Macadamia nut madness

• 1 cup unsalted butter
• 13 cup light brown sugar, packed
• 12 cup confectioners' sugar
• 1 34 cups flour, plus
• 2 tablespoons flour
• 14 teaspoon baking powder
• 18 teaspoon salt
• 34 cup roasted salted macadamia nut, halves (do not use unsalted macadamia nuts)
• 34 cup bittersweet chocolate, chunks
• 3 ounces semisweet chocolate
• 1 tablespoon unsalted butter
• 1 tablespoon whipping cream
• 1 pinch salt

1. Preheat oven to 300.
2. Combine butter, brown sugar and confectioners' sugar in bowl of electric mixer; beat at high speed until light and creamy Stir together flour, baking powder and salt; add the flour mixture by the quarter cup, beating after each addition; remove bowl from the mixer; stir in nuts and chocolate chunks by hand.
3. Scoop batter out by heaping tablespoons and arrange 2 inches apart on an ungreased cookie sheet; press down to flatten to an even 1/2-inch thickness.
4. Bake for 20 minutes or until cookies are light golden brown; remove to wire rack to cool completely then place a sheet of waxed paper under the rack.
5. Prepare chocolate glaze by combining chocolate, butter, cream and salt in a small, heavy-bottomed pot; place over very low heat and stir constantly until the chocolate melts; remove from heat.
6. If chocolate firms up before use, briefly place over low heat.
7. Dip a fork into the glaze and generously drizzle over the cookies; let stand at room temperature until set, about 1 hour.

unsalted butter, light brown sugar, sugar, flour, flour, baking powder, salt, macadamia nut, bittersweet chocolate, chocolate, unsalted butter, whipping cream, salt

Taken from www.food.com/recipe/macadamia-nut-madness-79237 (may not work)