Adapted slightly from Martha Stewart's Baking Handbook
YIELD - 2 DOZEN COOKIES
INGREDIENTS
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, room temperature
3/4 cup shortening, room temperature
1 1/4 cups packed dark brown sugar
1 large egg
1 tablespoon pure vanilla extract
8 ounces best-quality white chocolate, chopped into 1/4-inch pieces
DIRECTIONS
1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and brown sugar on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Beat in the egg and the vanilla until combined. With the mixer on low speed, add the flour mixture in two batches, beating just until combined. Stir in the white chocolate.
4. Drop 2 tablespoons of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown around the edges, about 10-12 minutes. Let cookies cool on sheets for 2 minutes, then transfer to a wire rack to cool completely.
