Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup white granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Add-ins
- 1 cup macadamia nuts, coarsely chopped
- 1 ½ cups white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and white granulated sugar until the mixture is light and fluffy. This process incorporates air, giving the cookies a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract to the creamed mixture. Mix until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough which could make the cookies tough.
- Add Nuts and Chocolate Chips: Fold in the coarsely chopped macadamia nuts and white chocolate chips until evenly incorporated throughout the dough.
- Portion Dough: Using a cookie scoop or spoon, scoop out approximately 2 tablespoons of dough per cookie. Place each scoop at least 2 inches apart on the prepared baking sheet to allow room for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges just begin to turn golden brown, indicating they are perfectly baked.
- Cool and Garnish: Remove the cookies from the oven and allow them to rest on the baking sheet for a few minutes so they firm up. Then transfer to a wire rack to cool completely. Optionally, press additional white chocolate chips and macadamia nuts on top and sprinkle lightly with sea salt for added flavor.
- Store Properly: Store the cooled cookies in an airtight container to maintain freshness and texture for several days.
Notes
- Ensure the butter is softened, not melted, to achieve the right dough consistency.
- For extra flavor, lightly toast the macadamia nuts before adding them to the dough.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- These cookies can be frozen for up to 3 months; bake from frozen by adding 1-2 minutes to the bake time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
