Best cookies ever says my husband who doesn’t eat cookies. This was the first time I made a thin chewy cookie instead of a cakey cookie, and it just so happens to be my favorite cookie flavor so I was doubley happy for the win on this one.

Ingredients

• 1 3/4 cup flour
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 stick of butter
• 2 eggs
• 1/2 tsp. kosher salt
• 1 tsp. vanilla
• 1/2 tsp. baking powder
• 1 cup white chocolate chips
• 1 cup macadamia nuts

Directions

1. In the bowl of a stand mixer cream the butter, sugar, eggs and vanilla together.
2. In a separate medium sized mixing bowl mix all your dry ingredients together to combine.
3. Slowly combine the dry ingredients with the wet until well mixed.
4. Remove the bowl from the mixer and fold in your chocolate and nuts.
5. Wrap bowl in plastic wrap and chill for two hours.
6. Preheat the oven to 350 degrees. Line two baking sheets with parchment and using an ice cream scoop drop cookies about an inch apart on the sheets.
7. Bake for about 9 minutes until the edges are slightly browned.
8. Let cool for a couple minutes on the baking sheet then move to a cooling rack.
9. Either repeat the process with the leftover dough or freeze it to enjoy later.