XL White Chocolate Macadamia Cookies

Ingredients:

• 12 tbsp unsalted butter; melted and cooled slightly

• ¾ cup brown sugar

• ¾ cup white sugar

• 1 egg and 1 egg yolk

• 2 generous tsp of vanilla bean paste

• 2 cups and 2 tbsp AP flour

• 1 tsp cornstarch

• 1 tsp baking soda

• ½ tsp kosher salt

• 1 cup salted macadamia nuts; roughly chopped up

• 1 cup (or a good eyeball) of mini white chocolate chips

In a large bowl, mix together the melted and cooled butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla bean paste. Stir with a spatula until the mixture has a paste-like texture.

Add the flour, cornstarch, baking soda, and salt, then mix again until no dry ingredients are visible.

Fold in the macadamia nuts and white chocolate, making sure they are evenly distributed throughout the dough.

Place the dough in the refrigerator for at least 30 minutes to 1 hour.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Using an ice cream scoop, portion the dough into large balls and place them on the prepared baking sheets. You should get about 12 to 13 cookies.

Bake for about 12 minutes, or until the edges are golden brown. The centers should still be soft but should not look raw.

Remove the cookies from the oven and let them cool. The centers will sink slightly as they cool, creating the perfect crunchy-bottomed, salty-sweet cookies.