WHITE CHOCOLOATE AND MACADAMIA COOKIES
2 ¾ cups (345 grams) plain flour (leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (230 grams) unsalted butter, softened to room temp
1 cup (200 grams) brown sugar
½ cup (100 grams) sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
1 1/2 cups (270 grams) white chocolate chips
1 1/2 cups (175 grams) chopped macadamia nuts
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and sugar for 1-2 minutes until well combined. Add the eggs and vanilla extract one at a time and mix until fully combined.
Slowly mix the dry ingredients and continue mixing until just combined, then mix in the white chocolate chips and chopped macadamia nuts, making sure to stop and scrape down the sides of the bowl as needed.
Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
Once the dough is almost chilled, preheat the oven to 350°F. Line large baking sheets with baking paper or silicone baking mats and set aside.
Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop out the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
Bake in separate batches at 350°F for 9-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to finish cooling.
Makes around 3 dozen cookies.