1 stick plus 2 tbsp. butter, softened
1/4 c. granulated sugar
1/2 c. firmly packed brown sugar
1 lg. egg
1/2 tsp. vanilla extract
1 tsp. almond extract
1 c. plus 2 tbsp. all purpose flour
1/2 tsp. baking soda
1 (12 oz.) bag Hershey's milk chocolate chocolate chips (or milk chocolate pieces)
1 c. chopped macadamia nuts

Cream butter with sugars until light. Stir in egg and almond and vanilla extracts. Stir together flour and baking soda. Gradually add to butter mixture. fold in chocolate chips and nuts. Refrigerate dough for 30 minutes. Drop onto ungreased cookie sheet by heaping tablespoons (for large cookies) or drop by teaspoons for smaller cookies. Bake in preheated 350 degree oven for 10 or 12 minutes. Makes about 4 dozen of the most delicious soft cookies! They can be frozen even as long as two months.