White Chocolate Chip Cookies

Instructions

1. Prepare the Dry Ingredients
   In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside for later use.
2. Cream the Butter and Sugars
   In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Add Wet Ingredients
   Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and mix until combined.
4. Combine Wet and Dry Ingredients
   Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix as this will result in tough cookies.
5. Fold in White Chocolate
   Using a wooden spoon or spatula, gently fold in the white chocolate chips and macadamia nuts (if using) until evenly distributed throughout the dough.
6. Chill the Dough
   Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours for deeper flavor development. This helps prevent the cookies from spreading too much during baking.
7. Bake the Cookies
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underdone.
8. Cool and Store
   Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days.