White Chocolate Macadamia Nut Cookies

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These cookies are a little more expensive to make, but make luscious gifts or great snack cookies. They also freeze very well. High quality white chocolate is essential to these cookies.

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies, lots of Chocolate Recipes.

1 1/2 cups softened unsalted butter
1 cup firmly-packed brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 tablespoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces high-quality white chocolate, coarsely chopped
6 ounces unsalted macadamia nuts, coarsely chopped*

* If you can only find salted macadamia nuts, place the nuts in a sieve and wash them. Spread them out on a paper towel to dry before using.

Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or silpads.

In a mixing bowl, using your electric mixer fitted with the flat beater, cream the butter, brown sugar, and granulated sugar together until smooth. Add the eggs, one at a time, waiting before the first is incorporated before adding the second. Mix in the vanilla extract.

In another bowl, combine the flour, baking powder, baking soda, and salt; gradually stir into the creamed mixture. Using a rubber spatula, fold in the white chocolate and macadamia nuts by hand.

Scoop out approximately 2 tablespoons-sized balls of dough and drop them at least 2 inches apart on the prepared baking sheets. Bake on the center racks in the oven for approximately 10 to 13 minutes, or just until the cookies begin to turn golden. Don't over bake as these cookies should be soft and chewy. Cool on the cookie sheet for 3 minutes, and then transfer to wire racks. Store in airtight containers or freeze.

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