Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup macadamia nuts, roughly chopped
- 1 cup high-quality white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and helps them brown evenly across the bottom. If your macadamia nuts are raw, toast them in a dry pan for 3-5 minutes over medium heat until they become fragrant and slightly golden before chopping them.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together. Use an electric hand mixer or a stand mixer on medium-high speed. Continue beating for about 2 to 3 minutes until the mixture looks pale and fluffy. Add the egg and vanilla extract, then beat again until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet butter mixture. Use a low speed on your mixer or a large spatula to fold the flour in. Stop mixing as soon as you no longer see streaks of white flour.
- Gently fold in the chopped macadamia nuts and the white chocolate chips using a spatula. Ensure they are evenly distributed throughout the dough. The dough should be thick and slightly tacky. If the kitchen is very warm, you can place the dough in the fridge for 5 minutes just to make it easier to handle, though it is not strictly necessary for this crispy version.
- Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spaced about 2 inches apart. Use the palm of your hand to slightly flatten each ball of dough; this helps them spread and crisp up. Bake for 10 to 12 minutes, or until the edges are a deep golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 27 minutes