Gigantic Macadamia White Chocolate Chunk Cookies |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are huge. They're crispy on the outside and chewy on the inside thanks to the butter flavored shortening and corn syrup combo. I usually get about 12 giant cookies, but you may get a different yield depending on how big you make yours. Also, don't skip the chilling step because it helps keep the cookies fat. Ingredients:
3/4 cup granulated sugar, plus |
2 tablespoons granulated sugar |
2 tablespoons brown sugar |
1 egg |
3/4 teaspoon vanilla extract |
1/4 teaspoon coconut extract |
3/4 cup butter flavor shortening, melted and cooled slightly |
2 tablespoons light corn syrup |
2 cups all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
6 ounces white chocolate, coarsely chopped |
2/3 cup coarsely chopped macadamia nuts |
Directions:
1. In a large bowl, beat both sugars and egg on high speed of electric mixer until light. Reduce mixer speed to low and mix in extracts, melted shortening and corn syrup.
2. In a separate bowl, mix together flour, salt, and baking soda.
3. By hand, stir flour mixture into sugar mixture until thoroughly combined. Stir in white chocolate and macadamia nuts.
4. Using a 1/4 cup measure, scoop dough onto a dish to form neat mounds. Place dish with dough scoops in refrigerator and chill thoroughly for at least 3 hours. To hasten the process, you may chill dough in freezer for 1 hour.
5. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or Silpat.
6. Bake for 19-21 minutes or until cookies are set. Let cool on cookie sheet.
7. Note: If cookies are browning quickly, lay a sheet of foil over them after the first 15 minutes of baking.
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