Step 1

Preheat the oven to 350 degrees F and line a cookie sheet or two with parchment paper or lightly grease.

Step 2

In a large bowl using a handheld mixer (or stand mixer with the paddle attachment), cream together the butter and sugars until creamy and smooth.

Step 3

Beat in the milk and vanilla until fluffy and combined.

Step 4

Stop the mixer and add the flour. Sprinkle the baking soda, cornstarch and salt on top of the flour. Turn the mixer on low speed and mix until just combined.

Step 5

Mix in the white chocolate chips and macadamia nuts until well incorporated.

Step 6

Using a cookie scoop or spoon, roll into balls (about 1 1/2 tablespoons each) and place on the prepared pans. If possible, refrigerate the balls on the pan for 30 minutes before baking. If not, it's okay but the cookies may be a bit more flat.

Step 7

Bake for 9-11 minutes until they are just barely golden on the edges. Do not over bake. You can also stick a few white chocolate chips on top of each dough ball before baking, if you'd like.

Step 8

Let them cool on the pans for 5 minutes, then carefully transfer to a cooling rack. They will firm up as they cool, getting perfectly chewy. Enjoy!