White Chocolate Chunk-Macadamia Nut Cookies

Ingredients:
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar
1 egg
2 teaspoons vanilla extract
8 ounces white chocolate baking squares, cut in small cubes
OR
1 1/2 cup white chocolate baking chips
3/4 cup unsalted, toasted macadamia nuts, roughly chopped

Directions:

Heat oven to 375. Line a cookie sheet with parchment paper. Combine the flour, baking soda, baking powder, and salt in a mixing bowl.

Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth. Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and nuts.

Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2" between the mounds. Bake for 8-10 minutes, until the cookies are golden.

Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to 1 week. Freeze for longer storage.