Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1.5 cups (265g) white chocolate chips or chunks
  • 1 cup (125g) macadamia nuts, roughly chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Toast the macadamia nuts on a baking sheet for 8-10 minutes until golden, then cool and chop.
  3. Cream the softened butter, granulated sugar, and light brown sugar in a large bowl until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, mixing well, then stir in vanilla extract until combined.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  6. Gradually add dry mixture to wet ingredients on low speed until just combined; do not overmix.
  7. Gently fold in white chocolate chips and chopped macadamia nuts with a spatula.
  8. Cover and refrigerate the dough for at least 30 minutes to prevent spreading and develop flavor.
  9. Using a cookie scoop or spoon, portion dough onto prepared baking sheets, spacing about 2 inches apart.
  10. Bake for 10-12 minutes until edges are golden and tops are set. Cool on sheets for 5 minutes, then transfer to wire racks.