Chewy White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

Ingredients:

• 2 c. + 2 Tbsp. All-purpose flour
• 1 tsp. Baking soda
• 2 tsp. Cornstarch
• 1/2 tsp. Salt
• 1/2 c. Butter, softened
• 4 Tbsp. Shortening
• 1 c. Brown sugar
• 1/2 c. Sugar
• 2 Eggs
• 1 tsp. Vanilla
• 3/4 c. White chocolate chips
• 3/4 c. Macadamia nuts, chopped

Instructions:

1. Measure out dry ingredients (flour, baking soda, cornstarch, salt) and whisk together in a bowl. Set aside.

2. In another bowl (the bowl of your stand mixer, if you have one), cream together the butter and sugar. Mix on med-high until light and fluffy, about two minutes, scraping bowl halfway through.

3. Scrape bowl. Add eggs, one at a time, mixing on low until barely combined, about 10 seconds. The mixture will still look broken.

4. Scrape bowl. Add dry ingredients in two additions. Mix until barely combined. Do not overmix.

5. Scrape bowl slightly as needed to ensure no dry ingredients have settled beneath the dough.

6. Add chips and nuts and pulse until incorporated.

7. Cover dough and place in fridge, allowing to rest for at least 30 minutes. Preheat oven to 325 F while dough is resting.

8. Remove dough from fridge and spoon onto non-greased cookie sheet.

9. Bake 12-15 minutes (until the tops turn slightly golden-brown), cool slightly, transfer to cooling rack and cool completely before storing. Or eat them right off the pan. I won’t stop you.

Full post on my blog (with pictures): White Chocolate Macadamia Nut Cookies

Edit: Clarified some wording in the instructions

bon appetit