White Chocolate Macadamia Nut Cookies

Combine dry ingredients

1. In a medium bowl, whisk together the flour, baking soda and salt, then set aside.

Combine wet ingredients

1. In a separate mixing bowl (or the bowl of a stand mixer) add the butter, brown sugar, and granulated sugar, and beat together with a mixer (stand or hand-held) until combined and smooth.
2. Add the egg, egg yolk, and vanilla and mix well until combined.

Combine dry and wet

1. To the mixing bowl with the wet ingredients, add half of the flour mixture, mixing until just combined. Repeat with the remaining flour mixture.

Stir in add-ins

1. Add the white chocolate chips and macadamia nuts, and stir together with a rubber spatula or wooden spoon.

Chill

1. Cover the mixing bowl with plastic wrap (or a tight fitting lid) and chill dough for at least an hour.

Prepare to bake

1. Preheat oven to 325°F, and line a baking sheet with parchment paper.

Scoop

1. Scoop about 1 - 1.5" tablespoons of dough, and roll in between your hands until it forms a ball. The balls of dough should be about 1 inch in diameter. Add to prepared baking sheet, about 1.5 inches apart (you'll have to bake the cookies in batches, as they all won't fit on one baking sheet).

** optional step for bakery-style cookies **

1. Gently press a few extra white chocolate chips and macadamia nut pieces onto the tops of the balls of dough.

Bake

1. Bake for 8-10 minutes or until edges are lightly browned. The centers of the cookies will look soft and a little puffy.

Cool

1. Leave the cookies on the baking sheet for a few minutes, then transfer to a wire cooling rack. The cookies will sort of sink down a bit as they cool, creating that craggy texture.