White Chocolate Chip Macadamia Nut Cookies

Preheat oven to 350 °F
Spread macadamia nuts onto a baking sheet lined with parchment paper
Toast the macadamia nuts in the oven for approximately 10 minutes
Remove from oven and let cool completely
Once macadamia nuts are completely cool roughly chop them into bite size pieces
Melt butter in a medium sauce pan over low heat, set aside to cool
In a mixing bowl combine melted butter, brown sugar, and granulated sugar and blend until completely smooth
Add egg into the mixture and blend until completely incorporated
Sift flour, baking soda and salt together
Add dry mixture into wet ingredients, mix just until incorporated
Using a rubber spatula gently fold in chopped macadamia nuts and white chocolate chips
Using a cookie scoop portion dough onto a baking sheet lined with parchment paper
Cover lightly with plastic wrap, refrigerate cookie dough for 30 minutes or overnight
Remove cookie dough from the refrigerator and let it sit at room temperature for approximately five minutes
Bake cookies at 350 °F for 10 to 12 minutes
Remove cookies from oven, allow to cool on baking sheet for at least 5 minutes
Transfer cookies to a cooling rack to finish cooling

Refrigerating the cookie dough before baking prevents the cookies from spreading too much when baked
Before baking let cookie dough sit out at room temperature for a few minutes but not too long or this will defeat the purpose of cooling the dough
Once the flour is added to the dough be careful not to over mix
Toasting the macadamia nuts is optional however it adds so much flavor to these cookies
Sifting the dry ingredients before adding them to the cookie dough prevents clumps of flour in your dough