A deliciously sweet and salty cookie that is better than store bought.
Combine butter, brown sugar and granulated sugar together with an electric mixer or stand mixer until smooth and creamy.
Add eggs and vanilla. Mix well.
Mix in flour, baking soda, cornstarch and salt until combined.
Stir in white chocolate chips and macadamia nuts.
Place dough in the refrigerator to chill for an hour-this is optional, I have baked them immediately with great results, too. Place remaining cookie dough in the refrigerator while each pan of cookies bakes.
Remove from the refrigerator and roll cookie dough into similar sized balls-I use a 2 Tablespoon cookie scoop (makes 28 with this size cookie scoop). Place the cookie dough balls on a parchment covered cookie sheet, leaving space between each cookie-about 3 inches.
Note: after I make the cookie balls, I like to break them in half then press the two pieces back together with the broken side up. Then, place them on the cookie sheet and press extra white chocolate chips and extra macadamia nut pieces into the top-looks pretty this way.
Bake at 350° for 9-10 minutes. Allow 2-3 minutes for the cookies to cool on the pan. Then, move cookies to a cooling rack to finish cooling. Enjoy!