White Chocolate Macadamia Nut Cookies

Adapted from Bakerita

• Ready In: 59 mins
• Serves: 12

Ingredients

• 1⁄2 cup unsalted butter, softened
• 1⁄3 cup granulated sugar
• 1⁄2 cup brown sugar
• 1  egg
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon table salt
• 1⁄4 teaspoon baking soda
• 1 1⁄2 cups all-purpose flour
• 6  ounces  chopped white chocolate
• 1⁄3 cup  chopped  macadamia nuts
•  course sea salt, for sprinkling

Directions

1. Preheat oven to 350°F Line baking sheet with parchment paper or a Silpat.
2. In bowl of stand mixer using paddle attachment, cream together butter and sugars until smooth and fluffy, about 3-4 minutes on medium high. Add egg and mix just until incorporated. Add vanilla, mixing just until incorporated.
3. In a separate bowl, whisk together the flour, salt, and baking soda. Gently combine the flour mixture with the butter/sugar mixture until the flour is just mixed inches.
4. Fold in white chocolate chips and macadamia nuts.
5. Refrigerate for at least a half hour, or at most 3 days. Make golfball sized balls and flatten a bit, or use a medium sized cookie dough scoop. Sprinkle with sea salt, if desired.
6. Bake for 12-14 minutes, or just until bottoms of cookies are light golden brown. Cookies may seem soft and underdone, but they will set upon cooling.
7. Cool 5 minutes on baking sheet and use flat spatula to transfer them onto cooling rack.