White chocolate macadamia nut cookies are the perfect combination of salty and sweet. Chewy, buttery, and filled with smooth white chocolate chips and salty macadamia nuts.
In a large bowl, add butter and sugars. Using a hand mixer or stand mixer, cream together until light and fluffy, about a minute. Add eggs and vanilla extract. Beat until mixture is fluffy, about a minute.
In a separate bowl, whisk (or sift) together the flour, salt, and baking soda.
Gradually stir dry ingredients into butter mixture until just combined. Add white chocolate chips and macadamia nuts and stir until just combined.
Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating helps the flavors meld and also create a firmer dough to roll into balls.
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
Remove dough from refrigerator. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
Place cookie dough balls 2 inches apart onto prepared baking sheet. Bake for about 10-12 minutes, or until lightly browned around edges and across the tops. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Notes
Leftover cookies will keep for up to 5 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.