Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures that your cookies bake evenly. A properly preheated oven helps to achieve that perfect golden brown finish.
- In a medium bowl, mix flour, baking soda, and salt. Stir them together to ensure that the rising agent is evenly distributed throughout the flour, which will help your cookies rise perfectly.
- In another bowl, mix butter with granulated white sugar and brown sugar. Beat them together until the mixture is smooth and fluffy, usually about 2 to 3 minutes. This step is essential as it aerates the batter, giving your cookies a light texture.
- Add the vanilla and eggs to the butter-sugar mixture. Beat until well combined, ensuring everything is mixed thoroughly. This will add richness and flavor to your cookies.
- Gradually add the flour mixture to the wet ingredients. Mix until just combined; you don't want to overmix at this stage to keep your cookies tender.
- Fold in the white chocolate chips and roasted macadamia nuts. Gently stir until they are evenly distributed throughout the dough, ensuring that you get a perfect balance in each cookie.
- Drop rounded tablespoonfuls of dough onto greased cookie sheets, spacing them about 2 inches apart. This allows room for the cookies to spread while baking.
- Bake in the preheated oven for 10 to 12 minutes. Keep an eye on the cookies; they might look a bit doughy on top, but they will firm up as they cool.
- Once baked, let them sit on the cookie sheets for about 5 minutes. This allows them to set properly before transferring them to a wire rack to cool completely.
Notes
- Room Temperature: Place in airtight container and keep at room temperature for up to 5 days. Make sure cookies are completely cooled before placing in container. They are best enjoyed during days 1-2 but will last up to 1 week.
- Freezing Cookies: Place in airtight container. Make sure cookies are completely cooled before placing in container. They will be good in the freezer for 2-3 months. To thaw let them thaw on counter or warm in the microwave.
- Freezing Dough: Drop the cookie dough balls on a large sheet pan and flash freeze by putting the sheet pan in the freezer until dough is frozen solid. Transfer dough balls into an airtight container or bag and freeze up to 3 months. To bake place on cookie sheet and add 1-3 minutes to cooking time.
- Measuring Flour: When you measure your flour, spoon it into your measuring cup. You don’t want to scoop it out of the container with the measuring cup. You will want to stir the flour, spoon it into a measuring cup, and level it off with the back of your knife to get the correct amount of flour in the recipe.
- Thicker Cookies: These cookies do not require chill time, but if you’d like to make them thicker please chill for 2 hours.
- Dough Balls: When making the dough balls, you want them to be about 3 tablespoons (about 1.5 ounces) each. Roll the cookie dough balls to be taller rather than wide which will ensure cookies will bake up thick versus thin.
- Finishing Touch: For a finishing touch, press a few white chocolate chips on top of the dough balls if desired to make them look just like a bakery cookie.
- Soft Cookies: The key to getting soft, chewy cookies is to not overbake them. You want them to just be set when you pull them out of the oven. They will continue to bake on the baking sheet until they cool enough to remove them.
- Tropical Vibe: For a fun tropical vibe, add sweetened coconut to the batter.