Prep 10 mins
Cook 20 mins
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.
- 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
- 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.