- 2 c. + 2 Tbsp. all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter softened (1 1/2 sticks)
- 1 c. packed light brown sugar
- 1/2 c. granulated sugar
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 2 tsp. vanilla extract
- 1 c. white chocolate chips, divided
- 1 c. chopped macadamia nuts, divided
In a medium bowl, whisk together the flour, baking soda and salt, and set aside.
Cream the butter and sugars together with a hand mixer. Add the egg, egg yolk, and vanilla and mix well until just combined.
Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
Stir in the 3/4 c. white chocolate chips and 3/4 c. macadamia nuts.
Cover the bowl with plastic wrap and chill dough for about an hour.
Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
Press a few more white chocolate chips and macadamia nut pieces onto the tops.
Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.
Yields 30 cookies
Eat, Bork, and Be Merry!