Ingredients:

  • 1 cup (226g / 8 oz) unsalted butter, softened
  • ¾ cup (150g / 5.3 oz) granulated sugar
  • ¾ cup (150g / 5.3 oz) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 2 ¼ cups (281g / 10 oz) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (2.5g) salt
  • 1 ½ cups (255g / 9 oz) white chocolate chips (good quality!)
  • 1 cup (113g / 4 oz) macadamia nuts, roughly chopped

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Gently fold in the white chocolate chips and chopped macadamia nuts.
  6. Cover the bowl and refrigerate the dough for at least 30 minutes. This helps prevent the cookies from spreading too thin.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.