CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES RECIPES

Steps:

• In a large bowl, cream butter and shortening; gradually add sugars, beating well at medium speed with an electric mixer. Beat in egg and vanilla. Combine flour, soda, and salt; stir into creamed mixture. Stir in white chocolate and macadamia nuts. Chill dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Drop dough by heaping tablespoonfuls 3 inches apart onto prepared cookie sheets.
• Bake for 12 to 14 minutes in preheated oven. Cookies will be soft. Cool slightly on cookie sheets; transfer to wire racks to cool completely.

Steps:

• Heat the oven to 350°F. In a 1-quart saucepan, heat 1 1/2 cups of the chocolate chips over low heat, stirring constantly, until melted. Cool to room temperature, about 15 minutes, but do not allow chocolate to become firm. Meanwhile, cut the white chocolate baking bars into 1/4- to 1/2-inch chunks; set aside.
• In a large bowl, beat the butter, brown sugar and vanilla with an electric mixer on medium speed until light and fluffy. Beat in the eggs and melted chocolate until light and fluffy. With a wooden spoon, stir in the flour, baking soda and salt. Stir in the remaining 2 1/2 cups chocolate chips, the white chocolate chunks and pecan halves.
• For each cookie, spoon dough into a 1/4-cup dry-ingredient measuring cup and level off with a knife. On an ungreased cookie sheet, drop the dough about 2 inches apart.
• Bake 12 to 14 minutes or until set (centers will appear soft and moist). Cool on cookie sheet 2 minutes, then remove from cookie sheet to a cooling rack, using a turner. Cool cookie sheets between batches.