These cookies are special because, they not only have two types of chocolate chips in them, they also have the additional crunch from the macadamia nuts. If you think that 48 cookies is too much, you can freeze the portioned out uncooked cookie dough on the baking trays until frozen. Once frozen, store in a container in the freezer. When you want fresh cookies, cook directly from frozen, simply add 2-3 minutes to the cooking time.
If you have a small ice cream scoop, use that for portioning.
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apsulutly descusting i thought it was an outrage to all us cookers i hated it - 11 Jul 2010
I read the reviewer's comment about the cookies spreading out too much...I have two comments: first, my original recipe I submitted never said to grease the cookie sheets, so DON'T!! And second, when you use butter instead of shortening in a cookie dough the cookies will spread more if the butter is softened TOO much. If that happens, just refrigerate the cookie dough for an hour and the cookies should bake up higher instead of flatter. If trying the recipe for the first time, don't leave the butter out too long before making the dough. 15 minutes at room temperature should be enough. - 05 Jan 2002 (Review from Allrecipes US | Canada)
Excellent recipe. I used 1/2 c. white chocolate chips, 1/2 c. semisweet M&M pieces and 1 c. milk chocolate chips, plus the 1 c. macadamia nuts. My family and friends loved them. Crispy on the outer edge, chewy in the middle. - 06 Sep 2001 (Review from Allrecipes US | Canada)