Bakery Style White Chocolate Macadamia Nut Cookies

Instructions

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl use a hand mixer to combine 1 cup butter (softened), 3/4 cup brown sugar, and 1/2 cup granulated sugar until smooth and creamy, about 1 minute. Look for the butter and sugar mixture to become pale, fluffy, and visibly lighter in color.

Add 2 large eggs and 1 teaspoon vanilla extract to the mixture. Beat on low speed until just combined, about 30 seconds.

Add in 1 cup cake flour, 1 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Mix until just combined.

Pour in 2 cups white chocolate chips and 1 cup chopped macadamia nuts and use a large spoon or rubber spatula to stir them in until evenly distributed.

Divide the dough into 810 equal portions for large cookies (5-6 ounces each). Roll each portion into a ball with your hands and place them on the prepared baking sheets, spaced about 3 inches apart (4 per baking sheet).

Bake in the preheated oven for 1114 minutes, or until the tops of the cookies are golden brown.

Allow the cookies to cool on the baking sheets for 15 minutes before serving warm. Alternatively, transfer them to a wire rack to cool completely.

Dessert