White Chocolate Macadamia Nut Cookies Recipe

3/4 c. unsalted butter, slightly softened
1/2 c. light brown sugar, packed
8 oz. white chocolate
1 1/2 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsp. granulated sugar
1 lg. egg
1 tsp. vanilla extract
1/2 c. coarsely chopped macadamia nuts, preferably unsalted

Place butter in a heavy medium-sized saucepan over medium low heat and heat until butter boils and bubbles very gently, but steady. Adjust heat and simmer 4 to 5 minutes until golden, stirring frequently. Immediately remove pan from heat and stir in brown sugar. Pour into a large mixing bowl and refrigerate 50 to 60 minutes. Preheat oven to 350 degrees. Grease 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, soda and salt, set aside. Remove bowl from refrigerator and beat cooled mixture until lightened. Add in egg and vanilla. Beat in dry ingredients. Add grated chocolate, 1/2 of chopped chocolate, and nuts, stir until well combined. Roll dough into generous 1 1/2 inch balls. Dip top of each ball into remaining white chocolate, pressing lightly to imbed some of pieces in the dough. Space balls, chocolate-studded tops up, about 2 1/2 inches apart on baking sheets. Press down balls just slightly with heel of hand. Place on center oven rack and bake 9 to 11 minutes or until just tinged with brown. Be careful not to overbake. Let stand 4 to 5 minutes. Using a spatula, transfer cookies to wire racks to cool. Store in airtight container for 3 to 4 days. Yield: 25 to 27 (3 1/4 inch) cookies.