This is an older recipe for White Chocolate Macadamia Cookies which calls for a mixture of butter and shortening for improved texture. I've since posted a lot of other good cookies similar to this one, but for a while this was considered one of my top 5.
The recipe is from an old collection of recipe cards given to me by my mother-in-law. The cookies come out fairly thin, chewy in the center only and have crispy edges and perimeters. If you bake them longer, they could be crispy through and through.
Mix of Butter and Shortening for Texture
As much as I love butter, these cookies have the best texture when made with a mixture of butter and shortening. I’ve tested these with a couple of different kinds including non-hydrogenated, and in all the tests Crisco has worked the best. The easiest and cleanest way to measure shortening is with a scale. As an Amazon affiliate, I get a tiny commission, so if you are in the market for an inexpensive baking scale, the one in the link has thousands of good reviews.
Recipe
White Chocolate Macadamia Cookies
Ingredients
- 1 stick unsalted butter, cool room temperature (4 oz/114 grams)
- ½ cup regular vegetable shortening (100 grams)
- ¾ cup granulated sugar (145 grams)
- ½ cup light brown sugar (100 grams)
- 1 large egg
- 2 teaspoons vanilla
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 ¾ cup all purpose flour (225 grams)
- ½ cup dry roasted salted macadamia nuts, chopped
- 8 oz white chocolate, chopped into chunks or use chips
Instructions
- Preheat oven to 350 degrees F (176 C). Line a couple of cookie sheets with parchment paper.
- Beat butter, shortening and both sugars with an electric mixer until creamy. Add egg and vanilla and beat for about 30 seconds. Scrape sides of bowl and beat in salt and baking soda. Add flour and stir until it is almost mixed in, then stir in macadamia nuts and white chocolate.
- Drop dough about 3 inches apart (these spread quite a bit) by tablespoonfuls onto cookie sheets. Bake for 12-14 minute or until edges are golden brown. Cool on cookie sheets for about 5 minutes, then transfer to wire racks.
- Makes about 30 cookies
Katrina says
Good quality white chocolate isn't hydrogenated, is it?
Me want cookies! 😉
Elyse says
I think I'm going to have to go with the "unhealthy" stuff when I make these. I don't want to taste the shortening. Man oh man, do they look good, though. This is one of my favorite cookies, but I rarely make them. Time to change that!
Sue says
You know which ones get my vote! The Masterpiece White Chocolate Macadamia Cookies! Mmmmm! No doubt these are great too.
snooky doodle says
oh these look perfectly and delicious. Pity I don t find shortenening here. yummy