White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

4 oz (1 stick) butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract

8 ounces white chocolate, chopped
1 (6.5 ounce) jar macadamia nuts, chopped

Preheat oven to 350 degrees. Line baking sheet(s) with parchment paper.

In a medium bowl, whisk together the flour, baking soda and salt. Be sure that the baking soda and salt are evenly distributed, because once you add this mixture to the butter-sugar mixture, you're only going to stir until it becomes a cohesive dough. If the baking soda and salt aren't evenly distributed first, you're going to end up with areas of dough that don't have any.

In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Add the flour, and mix on low speed only until it's barely combined. Stir in the white chocolate and nuts by hand.

Drop heaping spoonfuls of the dough onto baking sheet(s), and leave room for it to spread as the cookies bake. Bake until lightly browned, which might be 8 minutes or might be 12, depending on the size of your "heaping spoonfuls" and the accuracy of your oven temperature.

Let the cookies firm up for a minute before removing them from the baking sheet to cool on a wire rack.