White Chocolate Macadamia Nut Cookies
20 minutes plus cooling time in fridge for at least 30 minutes
Cook Time: 10-12 minutes
Servings: 18-20 cookies
2 cups of all purpose flour
1/2 teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 cup of unsalted butter
1/2 cup of organic Shortening (Spectrum brand is what I use)
3/4 cup light brown sugar, packed
1/2 cup of cane sugar
1 and 1/4 teaspoon of vanilla
1/4 teaspoon of almond extract
1 large egg
1 large egg yolk
1 heavy cup of white chocolate chips
3/4 cup macadamia nuts, chopped
In a small mixing bowl add flour, salt, cinnamon and baking soda. Mix together and set aside.
Melt the butter over stove about halfway, still should have chunks, not all the way. Add to a large mixing bowl with the shortening.
Using a hand mixers, beat in the brown and white sugar until smooth and creamy.
Beat in the 1 whole egg and the extra egg yolk, then add the vanilla and almond extract. Careful not to over mix.
Add in flour bowl slowly, not all at once and mix until just combined.
Fold in the white chocolate chips and nuts, some might think easier to do with hands.
Roll dough on to parchment lined baking sheet. Roll them into tall balls and give them room to spread.
Cover with saran-wrap and leave in fridge from 30 minutes to overnight.
Preheat oven to 325, remove the cookie dough from the refrigerator. Bake for 10-12 minutes OR as soon as the edges start to lightly brown.
Let cool on baking sheet for 5-7 minutes and then transfer to a wire rack.