These cookies are a bit sweet and a bit salty. They are slightly crisp on the outside with a soft and chewy inside, full of chunks of macadamia nuts and white chocolate.
makes 24 cookies
- 2 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoon unsalted butter, melted and cooled
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoon vanilla extract
- 10 ounce white chocolate broken into chip sized chunks,
- 1 cup macadamia nuts, roughly chopped
Adjust an oven rack to lower-middle position and heat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.
In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. Beat in the egg, egg yolk, and vanilla until combined.
Reduce mixer speed to low and slowly add the flour mixture until combined. Mix in the white chocolate chips and macadamia nuts until incorporated.
Working with 2 tablespoons of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 2 inches apart.
Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 16 minutes. Let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.