White Chocolate Macadamia Cookies

Instructions

1. Prepare the dry ingredients
   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside for later use.
2. Cream the butter and sugars
   In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
3. Add the wet ingredients
   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
4. Combine wet and dry ingredients
   Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
5. Fold in the mix-ins
   Gently fold in the white chocolate chips and macadamia nuts using a rubber spatula 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. 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 onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
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.