For 4 dozen cookies
1 cup butter, room temperature
3/4 cup packed light brown sugar
1/2 cup white sugar
1/2 tsp. vanilla extract
2 1/2 cups unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup macadamia nuts, coarse chopped
1 cup white chocolate, coarse chopped
Pre-heat oven to 350˚F.
Combine the flour, baking soda and salt and set aside.
Using a large bowl, and a mixer at medium speed, cream together the butter, brown sugar and white sugar until smooth.
One at a time, beat in the eggs until well-incorporated.
Add the vanilla and almond extracts, and then add the flour mixture gradually stirring into the creamed mixture.
Mix in the macadamia nuts and white chocolate.
Using a spoon that accommodates your desired cookie size, drop dough onto ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until golden brown.
Cool 1 minute on cookie sheets then place on wire racks to finish cooling.