Preparation Steps

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
• In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
• In a large bowl, cream the softened unsalted butter with granulated sugar and light brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
• Fold in the white chocolate chips and toasted macadamia nuts with a spatula until evenly distributed throughout the dough.
• Optional: Chill the dough in the refrigerator for 30 minutes to reduce spreading and concentrate flavors.
• Using a cookie scoop or tablespoon, drop rounded portions of dough about 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers are still slightly soft. Rotate the pans halfway through baking for even coloring.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.