Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened to cool room temp)
  • 1/2 cup packed brown sugar (make sure it is fresh and soft)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 2/3 cup chopped macadamia nuts* (preferably roasted & salted)
  • 2/3 cup white chocolate chips*
  • sea salt, for garnish (I like flaky Maldon salt)

Instruction

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 2 minutes, scraping the bowl as needed. Add egg and extracts and beat until combined.
  • Slowly add the flour mixture, beating until just combined. Add 3/4 cup each white chocolate chips and macadamia nuts and stir until well combined.
  • Scoop 2 tablespoon portions of dough and place the dough balls a couple inches apart on the cookie sheets. If desired, top each ball of dough with a few additional white chocolate chips and macadamia nuts (this makes for a prettier cookie).
  • Bake the cookies for 10-13 minutes, until the edges are beginning to turn golden brown and the very center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary. If your dough balls are smaller or larger than 2 tablespoons, adjust bake time accordingly. Make sure not to overbake. The cookies should still be soft in the center when you remove them from the oven.**
  • Place the baking sheets on wire racks and allow the cookies to cool completely.