1️⃣ Prep Your Ingredients

• Measure everything beforehand for a smooth baking process.
• If using whole macadamia nuts, chop them roughly for even distribution in the dough.

2️⃣ Cream the Butter & Sugars

• In a large mixing bowl, beat 1 cup of softened butter with 1 cup of brown sugar and ½ cup of granulated sugar until light and fluffy (about 2 minutes).
• Tip: Beating well at this stage ensures a soft and chewy texture!

3️⃣ Add the Eggs & Vanilla

• Mix in 2 large eggs and 2 teaspoons of vanilla extract until fully incorporated.
• Tip: Scrape down the sides of the bowl to make sure everything is evenly mixed.

4️⃣ Combine the Dry Ingredients

• In a separate bowl, whisk together:
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
• Slowly add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix, or your cookies may turn out tough.

5️⃣ Fold in the White Chocolate & Macadamia Nuts

• Gently stir in:
  • 1 ½ cups white chocolate chips
  • 1 cup chopped macadamia nuts
• Tip: Use high-quality white chocolate chunks for a creamier bite! Try this White Chocolate Cherry Fudge for another white chocolate indulgence.

6️⃣ Chill the Dough (Optional but Recommended)

• For the best results, chill the dough for 30 minutes before baking.
• This helps prevent excessive spreading and intensifies the flavor.

7️⃣ Scoop & Bake

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• Use a cookie scoop or spoon to place dough balls 2 inches apart on the sheet.
• Bake for 10-12 minutes, or until the edges turn golden brown.
• Tip: Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.