Ingredients
Scale
- 2 1/4 cups all-purpose flour 🥣
- 1 teaspoon baking soda 🧂
- 1/2 teaspoon salt 🧂
- 1 cup (225 g) unsalted butter, softened 🧈
- 3/4 cup granulated sugar 🍚
- 3/4 cup light brown sugar, packed 🍯
- 2 large eggs 🥚
- 2 teaspoons vanilla extract 🍨
- 1 1/2 cups white chocolate chips 🍫
- 1 cup chopped macadamia nuts 🌰
- Sea salt flakes for sprinkling 🧂
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt until evenly combined.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
- Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
- Optional: chill the dough in the refrigerator for 30 minutes to reduce spreading (for thicker cookies).
- Scoop rounded tablespoons (about 2 tbsp) of dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle a pinch of sea salt flakes on top of each dough mound if desired.
- Bake for 10–12 minutes, or until the edges are golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.