Whisk together the gluten free flour blend, sorghum flour, xanthan gum, baking soda, baking powder, and salt in a medium bowl then set aside.

Add the melted butter, shortening, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth. Then add the eggs and vanilla extract and mix until smooth and creamy.

Add the flour mixture to the wet ingredients. Mix on low until the flour is completely incorporated, scrape down the bowl as needed.

Mix in the chocolate chunks and macadamia nuts until incorporated evenly through-out the dough. Form the dough into one large ball then cover the bowl with plastic wrap and refrigerate 24 hours.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Use a large cookie scoop (3 Tablespoons) to scoop the dough. Roll into balls then slightly press the top to flatten a bit. Bake 6 cookies at a time on the center rack for 14 minutes (longer for a crisper cookie).

Once done, let the cookies cool on the baking sheet for 10 minutes before moving to a cooling rack.

Bake the remaining cookies in batches, keep the dough chilled while waiting to bake it.

Store in an air-tight container up to 3 days.