1stick unsalted buttercool room temperature (4 oz/114 grams)
½cupregular vegetable shortening100 grams
¾cupgranulated sugar145 grams
½cuplight brown sugar100 grams
1large egg
2teaspoonsvanilla
¾scant teaspoon salt
1teaspoonbaking soda
1 ¾cupall purpose flour7.8 oz/225 grams
½cupsalteddry roasted macadamia nuts, chopped
8ozwhite chocolatechopped into very small chunks
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.