Ingredients

The following ingredients have 12 Servings
  • 2-1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 sticks ((16 tablespoons butter), softened)
  • 1/2 cup sugar
  • 1 cup dark brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 4-ounces quality baking white chocolate bars, coarsely chopped (I used Ghirardeli )
  • 1 cup macadamia nuts (chopped (optional))

Instruction

  • Preheat oven to 350.
  • Line a cookie sheet with Silpat or parchment paper.
  • In a mixing bowl combine flour, salt, baking powder, and baking soda; mix until well combined and set aside.
  • In your mixer's bowl, combine butter, sugar, brown sugar, eggs, and vanilla; using your mixer, cream until smooth and creamy.
  • Gently stir the flour mixture into the butter mixture; mix until thoroughly combined.
  • Stir in the chopped white chocolate and the nuts, if using.
  • At this point, you can make ahead and store the cookie dough in the refrigerator, covered, until ready to bake. Don't wait more than 2 days.
  • Spoon out heaping tablespoons of batter onto the previously prepared cookie sheets, 2-inches apart.
  • Bake for 8 to 10 minutes, or until the edges are light brown.
  • Remove from oven and let stand 2 minutes.
  • Transfer from cookie sheet to wire rack to cool completely.
  • Serve.