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They are seriously delicious! Crisp exteriors and soft + chewy interiors. AND plenty of white chocolate chips and macadamia nuts!


To get the very best results, follow the directions carefully; these have a little bit of a different method than most cookies and do require chilling! That’s what gives these the absolute best taste and texture!

  • ½ cup unsalted butter
  • ¾ cup light brown sugar
  • ½ cup shortening
  • ½ cup white sugar
  • 1 egg
  • ⅛ teaspoon almond extract
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 and ½ cups white flour
  • 1 teaspoon baking soda
  • 1 and ½ cups white chocolate chips
  • ½ teaspoon salt
  • 1 cup macadamia nuts, coarsely chopped
  1. Partially melt the butter. There should still be chunks, but about 75% melted. Add to a large bowl with the shortening.
  2. Using hand mixers, beat in the brown sugar and the white sugar.
  3. Beat in the egg, egg yolk, vanilla, and almond extract.
  4. Add in the flour, salt, and baking soda and mix until just combined. Do not over-mix.
  5. Gently stir in the white chocolate chips and macadamia nuts.
  6. Cover the bowl tightly and chill for 1 to 8 hours.
  7. Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.
  8. Roll balls of dough into tall cylindrical balls. Place 6-8 cookie balls on a sheet to give the cookies plenty of room.
  9. Bake for 8-12 minutes erring on the side of under-baking which keeps them soft and chewy!
  10. Remove from the oven and press a few additional chocolate chips or macadamia nuts in the top if desired (makes them look pretty).
  11. Allow to cool and enjoy!

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