White Chocolate Chunk Macadamia Cookies
2 & 2/13
vanilla pudding mix
light brown sugar
granulated white sugar
1 & 1/2
unsalted macadamia nuts
Preheat oven to 350°.
In a large bowl, whisk together flour, baking powder & soda, salt, & vanilla pudding mix. Whisk until completely mixed.
In a stand mixer, cream butter, shortening, brown sugar, and sugar. Whip until light and fluffy, 2-3 minutes.
On a lower speed, add eggs, one at a time, beating well after each egg.
Beat in vanilla and almond extracts.
On a low speed, add flour mixture (1/3 of mix at a time), beating until just blended. (Don't over-mix.)
By hand, fold in white chocolate chunks and macadamia nuts. Mixture will be very, very thick.
Prep cookie sheets with parchment paper. Spoon and drop heaping tablespoons on sheet. Allow room for cookies to expand and for air to circulate (approx. 1 & 1/2" between cookies).
Bake (one sheet at a time) for 9-12 minutes. Pull out the cookies before they look entirely done (they will harden as they cool).
Pull out of oven. Slide parchment paper & cookies onto a wire cooling rack. Allow to cool for 5 minutes. Then transfer cookies onto another cooling rack and cool completely.
If you don't have a stand mixer, use an electric mixer. Mix times may take slightly longer.
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