Ingredients
Scale
- 1 ¾ cups all-purpose flour (spooned and leveled)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- ¾ cup light brown sugar (packed)
- ¼ cup granulated white sugar
- 2 egg yolks (at room temperature)
- 1 tablespoon vanilla extract
- 1 heaping cup white chocolate chips
- 1 cup macadamia nuts (roughly chopped)
- Flaky sea salt for sprinkling (optional)
Instructions
- **Preheat the Oven:** Set to 350°F. Line two baking sheets with parchment paper.
- **Mix Dry Ingredients:** In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- **Cream Butter and Sugars:** In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric hand mixer on high speed until fluffy, about 3 minutes. (If using a stand mixer, use the paddle attachment.)
- **Add Wet Ingredients:** Add the egg yolks and vanilla to the butter mixture. Mix on high speed until pale and fluffy, about 1-2 minutes.
- **Combine Mixtures:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- **Add Chips and Nuts:** Stir in the white chocolate chips and chopped macadamia nuts using a rubber spatula.
- **Scoop Dough:** Use a 2-tablespoon cookie scoop to portion the dough into balls. Place them 2 inches apart on the prepared baking sheets.
- **Bake:** Bake for 10-11 minutes. Let the cookies cool on the baking sheet for 5 minutes. If using, sprinkle with flaky sea salt.
- *Optional:* To perfect the shape, use a large circular cookie cutter to swirl around each cookie while they are still hot, creating a perfect circle.
- **Cool and Store:** Transfer the cookies to a wire rack to cool for 10-15 minutes, or until cool enough to handle. Store leftovers in an airtight container for up to three days, or freeze for up to two weeks.
- Enjoy these delicious cookies with a glass of milk or your favorite beverage!