White Chocolate Macadamia Nut Cookies

Toast the macadamias (quick flavor upgrade). Heat oven to 350°F. Spread chopped macadamias on a sheet pan and toast 5 to 7 minutes, stirring once, until lightly golden and fragrant. Start checking at 4 to 5 minutes; they can burn quickly. Cool completely.

Mix dry ingredients. In a bowl, whisk together flour, baking soda, and salt. Set aside.

Cream butter and sugars. In a large bowl, beat softened butter, brown sugar, and granulated sugar until fluffy, 2 to 3 minutes. You can do this with a hand mixer, stand mixer, or a sturdy whisk and determination.

Add eggs and vanilla. Beat in eggs one at a time, then mix in vanilla. Scrape down the bowl so nothing sneaky is hiding on the sides.

Add flour, gently. Add the dry ingredients and mix on low just until you stop seeing dry flour. Overmixing is how cookies turn from chewy to “why is this bread.”

Fold in the good stuff. Stir in white chocolate and cooled toasted macadamias.

Chill the dough. Cover and refrigerate for 30 minutes. This helps control spread and builds a thicker, chewier cookie. (You can chill up to 48 hours if you want to bake later.)

Preheat and prep pans. Keep oven at 350°F. Bake on the center rack (conventional bake, not convection if you can choose). Line 2 sheet pans with parchment.

Scoop and bake. Scoop dough into 2-tablespoon mounds (about 40 g each), spacing 2 inches apart. Bake 10 to 12 minutes, until edges are golden and centers look slightly underdone.

Batch note: This recipe typically bakes in 2 rounds. Let the sheet pan cool between rounds, or use the second pan so you are never scooping onto a warm pan.

Finish and cool. Optional: sprinkle a tiny pinch of flaky salt on each cookie while hot. Cool on the pan for 5 minutes, then transfer to a wire rack.

Pro move for perfect circles (optional). Right when cookies come out, use a round glass or cookie cutter slightly larger than the cookie and gently swirl around each one to scoot them into a neat circle.