White Chocolate Macadamia Nut Cookies

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.  
In a small bowl whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
1 3/4 cups (218 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
In a large mixing bowl, cream together the butter, brown sugar and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)
3/4 cup (168 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, packed, 1/4 cup (50 g) granulated white sugar
Add in the egg yolks and vanilla and mix on high speed until pale in color and fluffy, 1-2 minutes.
2 egg yolks, at room temperature, 1 tbsp vanilla
Add the dry ingredients to the wet ingredients a little bit at a time and mix on low then medium-low speed just until combined.
Add in the white chocolate chips and chopped macadamia nuts and stir them into the dough with a rubber spatula.
1 heaping cup (205 g) white chocolate chips, 1 cup (140 g) macadamia nuts, roughly chopped
Scoop the dough into balls using a 2 tbsp capacity cookie scoop. Arrange the cookie dough balls 6 at a time 2 inches apart on the prepared baking sheets.
Bake the cookies for 10-11 minutes, then let them cool for five minutes on the cookie sheet. Sprinkle with flaky sea salt (if using.)
*Optional* When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle! 
Transfer them to a wire rack to cool for 10-15 more minutes, or until cool enough to handle.
Store left overs in an airtight container for up to three days, or freeze for up to two weeks.

White Chocolate Macadamia Nut Cookies

Ingredients

Instructions