While I have never made white chocolate macadamia nut cookies before, I have ALWAYS loved eating them. My only argument against most white chocolate macadamia nut cookies is that a lot of them are just so large. In the following recipe, I made these cookies the way I like them – soft, chewy, and the perfect size (which leaves me feeling guilt-FREE!!).

Try them and let me know HOW IT GOES~~~~~

Ingredients

• 2 cups  + 1 tablespoon of unbleached all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cups unsalted butter, softened (1.5 sticks)
• 1 cup packed dark brown sugar
• 1/2 cup cane sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1.5 tsp of vanilla extract
• 0.5 tsp of almond extract
• 3/4 cup white chocolate chips
• 3/4 cup chopped macadamia nuts

Instructions

1. Whisk together the flour, baking soda, and salt. Set aside.
2. Using a mixer (either a stand or hand-held), in a large bowl, cream together the butter, dark brown sugar, and cane sugar. Add the egg, egg yolk, vanilla extract, and almond extract. Mix until just combined.
3. Add the flour mixture, approximately 1 cup at a time, until all of the flour is incorporated.
4. Stir in the macadamia nuts and white chocolate chips.
5. Cover the mixing bowl with plastic wrap and chill the dough in the fridge for about 1/2 an hour.
6. Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment-paper lined baking sheet. 
7. Bake for 8-10 minutes. The edges will be a tannish color. The top will appear slightly shiny. 
8. Let cool.

** Note: WHEN there is a batch in the oven, DO NOT leave the rest of the dough sitting out. Place the dough (COVERED) back into the fridge.

Last but not least, ENJOY!!!