Chewy White Chocolate Macadamia Cookies

Method

1. In a medium bowl, whisk together the flour and baking soda; set aside.
2. In a large bowl, beat together the butter, granulated sugar, light-brown sugar, and salt with an electric mixer on medium speed until light and fluffy.
3. Add the vanilla extract and eggs, one at a time, beating well after each addition.
4. Gradually add the flour mixture to the butter mixture, beating on low speed just until incorporated.
5. Stir in the white chocolate chips or chunks and chopped macadamia nuts.
6. Use a large cookie scoop or spoon to drop dough onto prepared baking sheets, spacing about 2 inches apart. For large cookies, use about 3 tablespoons of dough per cookie.
7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 24 hours. Chilling helps to solidify the fat in the cookies, leading to less spread and thicker, chewier cookies.
8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
9. Bake until the edges are golden, but the centers are still soft, about 12-15 minutes. Do not overbake; the cookies will continue to cook slightly on the hot baking sheet.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.