White Chocolate Macadamia Nut Cookies

Step 1

Preheat the oven to 350°F. In a large bowl, cream the softened butter and sugar until light and fluffy, five to seven minutes. Editor’s Tip: Many bakers underestimate the time it takes to cream butter and sugar. The process adds pockets of air that aerate the batter, creating lighter, more tender cookies. The standard time needed to reach this stage is five to seven minutes; a more powerful mixer might require only two to three minutes.

Step 2

Beat in the egg and vanilla.

Step 3

In separate bowl, whisk together the flour and baking soda. Gradually beat the flour mixture into the creamed butter mixture. Editor’s Tip: Once the dough is combined, stop mixing! Overworked dough can create tough cookies that are dense or crumbly.

Step 4

Stir in the macadamia nuts and white baking chips. Editor’s Tip: You can bake the cookies immediately, but chilling cookie dough is the best way to create the cookies with a crispy-on-the-outside, chewy-on-the-inside texture. Cover the bowl, and refrigerate for at least 30 minutes.

Step 5

Drop the batter by tablespoonfuls onto ungreased baking sheets, spacing the cookies 2 inches apart. Bake for 10 to 13 minutes, or until golden brown. Cool the cookies on the pan for one minute. Then, remove the cookies to wire racks, and cool them completely. Editor’s Tip: If you double the recipe and bake multiple batches of cookies, keep the remaining dough cool in the refrigerator. You'll also want to let the baking sheets air-cool completely before starting the next batch. Baking sheets can warp when rinsed under cold water.