(This is from a cookbook with mostly metric measurements, so the amount might seem a little odd. I just got as close as I could.)
3-1/2 oz. milk chocolate
3-1/2 oz. white chocolate
11 oz. dark (bittersweet) chocolate
7 Tbsp. unsalted butter, at room temperature, diced
1 tsp. vanilla extract
3/4 cup brown sugar
1-1/4 cup self-rising flour
1 cup macadamia nut halves
1. Preheat the oven to 350*. Line two baking sheets with baking parchment. Coarsely chop the milk and white chocolate and put them in a bowl.
2. Chop 7 oz. of the dark chocolate into very large chunks, at least 3/4 inch in size. Set aside
3. Break up the remaining dark chocolate and place in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and stir in the butter, then the vanilla extract and brown sugar.
4. Add the flour and mix gently. Add half the dark chocolate chunks, all the milk and white chocolate and the nuts and fold together.
5. Spoon 12 mounds on to the baking sheets. Press the remaining dark chocolate chunks into the top of each cookie. Bake for about 12 minutes until just beginning to color. Cool on the baking sheet. The cookies need to be completely cooled before they are moved.
*Instead of making 12 big cookies, I made 24 smaller ones. They turned out well, but I think the big ones would hold together a bit better. I wanted to be able to eat one without eating all my calories for the day in one go. :)