Super Chunk White Chocolate Macadamia Nut Cookies

makes 3 dozen

• 2 cups + 2 tablespoons all-purpose flour
• 1/2 teaspoons baking soda
• 3/4 cup (1.5 sticks) salted butter, softened
• 1 cup light brown sugar
• 1/2 cup sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup white chocolate chips
• 3/4 cup chopped macadamia nuts

Preheat oven to 325F degrees.
Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the white chocolate chips and macadamia nuts.  Do not overmix the dough at any point in this process.

Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator.  Drop by tablespoonfuls onto ungreased baking sheet. Press a few more white chocolate chips and macadamia nut pieces onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely and enjoy!

 *Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.