Flourless Macadamia White Chocolate Chip Cookies

1. Preheat oven to 350F

to make the macadamia butter

1. To make the macadamia butter, put the nuts in the bowl of a food processor and process until the nuts are ground to a butter. Stop the machine and scrape down the sides as necessary. It won't take long, just a few minutes, and the nuts will go from a grainy mixture to a smooth paste. If you are using a small sized food processor, do this in two batches. Measure out 1 cup for this recipe (you may have a little extra.)

for the cookies

1. Whisk the egg and the sugar together in a bowl.
2. Blend in the baking soda and macadamia nut butter and stir well. The mixture will thicken as you stir.
3. Stir in the chocolate chips and the chopped nuts. The batter will be very moist.
4. Using a 1 1/2 inch scoop out the dough and place on a parchment paper lined baking sheet, 2 inches apart. The paper helps modulate the heat and prevent too much browning on the bottom of the cookies.
5. Press each ball down lightly with your fingers to flatten just a bit, don't flatten entirely, just take the round top down.
6. Bake for about 13 minutes until they are just starting to turn golden around the edges, don't over-bake. They will looked puffed, and under-done, but they will settle down and firm up as they cool. I usually recommend doing a test cookie before you cook the whole batch.
7. Let the cookies cool on the pan for about 5 minutes, then transfer to a rack.