Classic for a reason, these thin and chewy white chocolate macadamia nut cookies are made in one bowl, don't need chilling, and bake up perfectly every time.
Preheat the oven to 325°F (160°C) and line two large baking sheets with parchment paper.
Add the butter, brown sugar, and white sugar to a large mixing bowl. Use an electric mixer fitted with the whisk attachments to beat on high speed, for at least 3-4 minutes, or until light and creamy.
Add the eggs one at a time, beating well between each addition. Add the vanilla and mix to combine.
Sift in the flour, baking soda, and salt. Beat on the lowest speed until just mixed. A few streaks of flour are fine.
Add the white chocolate and macadamia nuts, and fold in by hand with a spatula to evenly incorporate.
Scoop even balls of dough onto the prepared baking sheets, 2 tablespoons each. Leave about 6cm (2 in.) between each cookie.
Bake the cookies for 12-14 minutes, or until the edges are just firm. The cookies won't darken significantly.
Cool fully on the baking sheets before removing and storing.
Repeat until all of the cookie dough has been used up.
Keep the cookies in an airtight container at room temperature for up to three days, or up to a week in the refrigerator. These can be frozen to up to three months.
Notes
The baking temperature is lower than normal – this isn’t a typo! It should be low, so that the cookies are extra chewy and don’t brown much.
Chilling isn’t necessary, but you can chill the dough if you want to bake the cookies later. Simply cover the mixing bowl well and refrigerate for up to 24 hours. It will need to warm back up slightly before scooping and baking, but just for 10 minutes or so.
Use an extra large cookie cutter or jar to round out the cookies when they’re fresh out of the oven. When still very hot, simply swirl it around the baked cookies to even out any odd edges.