One of our favorite cookies to get out at bakeries is the white chocolate chip macadamia nut variety due to the high cost of macadamia nuts and the typical low quality options for white chocolate at grocery stores. Luckily we were gifted some macadamia nuts from a friend who returned from Hawaii and came across some white chocolate chips from a local chocolatier, so we knew we had to come up with a delicious recipe. By browning the butter first and allowing the dough to rest, these pillow-y cookies have the perfect balance of a slightly crisped exterior and a soft and nutty interior.
Make sure it is a fully formed ice cube
These cookies are traditionally very sweet, so we went a tad lighter on the sugar
We roughly measured this, you can do upwards of 2 cups if you want more, but 1 and 1/2 cups is the perfect balance to the nuts and salt