Perfect Black and White Chocolate Chunk Cookies
2 & 1/3
instant chocolate pudding
dark brown sugar
granulated white sugar
1 & 1/2
unsalted macadamia nuts
Mise en place (always!). Pre-heat oven to 375°.
In a large bowl, whisk together dry ingredients (flour, pudding mix, baking powder, baking soda, and salt).
In a large bowl (or stand mixer), mix/whip butter, shortening, brown sugar, and white sugar. Beat until light and fluffy: 2-3 minutes.
Scrape down bowl. Add eggs one at a time, beating well after each addition.
Scrape down bowl. Add vanilla extract.
On low speed, mix in dry ingredients 1/3 cup at a time. Mix each addition until just blended in. Continue until all dry ingredients are mixed in.
Scrape down bowl. Fold in white chocolate chunks and macadamia nuts.
Prep cookie sheets: place parchment paper over surface. Drop large tablespoons of cookie dough on sheet, leaving room between cookies to expand.
Bake (one sheet at a time) 8 to 10 minutes. (If needs more time, cook 2 additional minutes TOPS). Cookies are pulled out of oven while they still look underdone.
Slide parchment paper- with cookies on it- onto cooling rack. Allow cookies to cool for 5 minutes, then transfer from parchment paper to another cooling rack and cool completely.
• Alternatives: remove macadamia nuts and add 1 tsp. mint extract.
• I usually use two cookie pans and rotate them in the oven. This allows one to cool completely before the other one is done.