The ultimate white chocolate macadamia nut cookies... baked to soft and chewy perfection!
Author: The Chunky Chef
2cups+ 2 tablespoons all-purpose flour
3/4cupbuttersoftened (1 1/2 sticks)
1cuppacked light brown sugar
1eggat room temperature
1egg yolkat room temperature
3/4cupwhite chocolate chips
3/4cupchopped macadamia nuts
In a medium bowl, mix together the flour, baking soda and salt (I use a whisk), and set aside.
Cream the butter and sugars together with a mixer (stand or hand-held). Add the egg, egg yolk, and vanilla and mix well until just combined.
Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
Stir in the white chocolate chips and macadamia nuts.
Cover the bowl with plastic wrap and chill dough for about an hour.
Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.
** if you use salted butter, omit the 1/4 tsp of salt from the recipe. ** dough should be kept cold between batches. ** dough can be chilled for up to 5 days.