1/2cup(1 stick) unsalted buttersoftened to room temperature
1large egg yolkroom temperature
1 and 1/2teaspoonsvanilla
2 and 1/2ouncessalted macadamia nutschopped (about 1/2 cup)*
In a medium size bowl, toss together the flour, baking soda, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, approximately 2-3 minutes. Add the egg yolk and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as necessary.
Reduce the mixer speed to low and slowly add the flour mixture until just combined. Add the chopped white chocolate and macadamia nuts and mix until evenly dispersed. Cover the bowl and allow to chill in the refrigerator at least 1 hour and up to 3 days.
When you are ready to bake the cookies, preheat the oven to 325ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Using a cookie scoop, roll the cookie dough into tall balls (*see text above for photo) and place no more than 6 balls of dough onto the baking sheet. Bake cookies for 11-12 minutes, or until edges just start to brown. Do not over bake cookies. Remove from oven and allow to rest on the baking sheet at least 10 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies freeze well, up to 2 months. Rolled cookie dough freezes well, up to 3 months. Do not thaw and place on baking sheet frozen. Bake an additional 1-2 minutes.
*If you are using unsalted macadamia nuts, add another 1/8 teaspoon salt to the flour and baking soda mixture for a total of 1/4 teaspoon salt.