Chunky White Chocolate Macadamia Nut Cookies

One of my favorite treats, came from Starbucks @ Barnes and Noble. They had the best white chocolate macadamia nut cookies! They were huge and packed full of chunky pieces of both the chocolate and the nuts. Since our last move I have not been able to find them at any Barnes and Noble in town (sad face). So had to find something to fill the void. These did the trick!

Adapted from Field Guide to Cookies

• 2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 13 tablespoons unsalted butter, melted & cooled
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup of white chocolate chunks
• 1/2 cup of white chocolate chips
• 1 cup chopped into large chunks macadamia nuts

1. Adjust an oven rack to lower-middle position and heat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

2. In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. Beat in the egg, egg yolk, and vanilla until combined.

3. Reduce mixer speed to low and slowly add the flour mixture until combined. Mix in the white chocolate chips and macadamia nuts until incorporated.

4. Working with 2 tablespoons of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 2 inches apart.

5. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 16 minutes. Let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.