- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 14 tablespoons (1-3/4 sticks) unsalted butter, room temperature
- 1/4 cup light brown sugar, lightly packed
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 5 ounces semi-sweet chocolate, chopped
- 4 ounces white chocolate, chopped
- 2/3 cup macadamia nuts, chopped
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture, chocolates and nuts, and mix until just combined. Cover the bowl with plastic and refrigerate for 10 minutes to help firm up the dough slightly.
- Roll the dough into 1-1/4-inch balls (I use a small ice cream scoop for even sizing) and place 3 inches apart on the prepared baking sheet. Bake until the edges are lightly browned, about 15 minutes. Cool in the pan for 3 minutes before transferring to a wire rack to cool completely.
Planning: The dough will keep, well-covered in the fridge for 3 days. I always bake one batch of cookies at a time for several reasons. It’s just as important to not crowd your pan as it is your oven. If you try and bake them all at once, the heat doesn’t circulate as evenly around the pans, in my opinion. Baking one batch at a time yields the best results, I have found. Also, make sure you either have several baking sheets or make sure that the one you do use has cooled completely before you bake another batch on it.
Product Purity: Remember to use table salt, pure vanilla extract and the best quality chocolate that you chop yourself. The difference is stupendous.