Directions
Preheat oven to 350 degrees.
Cream butter and sugars using a stand mixer. When light and fluffy, add eggs, one at a time. In a separate bowl, sift dry ingredients, then add to wet ingredients. Mix until just combined. Incorporate white chocolate chips and macadamia pieces at the end.
Using a 2 oz scoop or large spoon, measure out cookie dough and refrigerate for 1 hour. Line a sheet pan with parchment paper and arrange cookies, leaving 2-3 inches around each as they may expand. Bake for 8 minutes or until just set, cookie is no longer glossy, and edges are slightly browned.
Wine Pairing
Beringer Main & Vine™ Chenin Blanc
