White chocolate chunk macadamia cookies recipe

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A couple of weeks ago, a good friend of mine sent me a text message saying how much he liked the white chocolate macadamia cookies where he works. It's been a long time since I had enjoyed one of those decadent cookies and his message created a craving of epic proportions. Last night, it became unbearable and I drug out my binder of recipes, searching for the prized chocolate chip cookie recipe that was shared to me by a friend's mom. I made a few adjustments to the recipe and the results were nothing short of sheer cookie heaven! Tony-this one's for you.

WHITE CHOCOLATE MACADAMIA COOKIES 
Ingredients 
  • 2/3 cup butter, softened 
  • 2/3 cup butter flavored Crisco 
  • 1 cup sugar 
  • 1 cup brown sugar, firmly packed 
  • 2 eggs 
  • 1 teaspoon vanilla 
  • 1 teaspoon butter vanilla baking emulsion 
  • 1 teaspoon baking soda 
  • 1 teaspoon salt 
  • 3 1/2 cups flour 
  • 1 1/2 cups white chocolate chunks 
  • 3/4 cup chopped macadamia nuts 
Directions 
Preheat oven to 375 degrees F. In a large mixing bowl. beat together butter, Crisco and sugars until light and fluffy. Add eggs, vanilla and emulsion and mix until combined. Stir in baking soda and salt. Gradually add flour, adding 1 cup at a time, until completely mixed in. Stir in chocolate and nuts. Use a cookie scoop to shape dough and drop onto baking sheets. Bake 10-12 minutes. Cool on sheets for 2-3 minutes then gently remove to a cooling rack.

Cook's Notes 
  • If you don't have a cookie scoop, drop by rounded spoonfuls onto baking sheets. 
  • Adjust amount of chips and nuts to suit your personal tastes. 
  • I prefer a soft, almost underdone, cookie. To achieve this type of cookie, the cookie should be just barely golden on the bottom and still slightly soft in the center. For a crisper cookie, cook a little longer. 

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