Gigantic Macadamia White Chocolate Chunk Cookies

"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."
 
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Ready In:
30mins
Ingredients:
13
Yields:
12 Cookies
Serves:
12
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ingredients

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directions

  • 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.
  • In a separate bowl, mix together flour, salt, and baking soda.
  • By hand, stir flour mixture into sugar mixture until thoroughly combined. Stir in white chocolate and macadamia nuts.
  • 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.
  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or Silpat.
  • Bake for 19-21 minutes or until cookies are set. Let cool on cookie sheet.
  • Note: If cookies are browning quickly, lay a sheet of foil over them after the first 15 minutes of baking.

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