White Chocolate Macadamia Nut Cookies

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. 3

   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

4. 4

   Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

6. 6

   Fold in the white chocolate chips and chopped macadamia nuts using a spatula or wooden spoon until evenly distributed.

7. 7

   Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. 8

   Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underdone. The cookies will continue to cook as they cool.

9. 9

   Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. 10

    Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.