Soft and Chewy White Chocolate Chip and Macadamia Nut Cookies

I wanted to make these cookies as treats for past co-workers of mine.  I decided to take Martha Stewart's recipe for "Soft and Chewy Chocolate Chip Cookies" and add my own little twist to them.  The results were lovely, but beware-- these cookies are very sweet and rich.  I would probably make these on rare occasions or by request. 

Soft and Chewy White Chocolate Chip and Macadamia Nut Cookies

Adapted from Martha Stewart's "Soft and Chewy Chocolate Chip Cookies"

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 1 1/2 cups semisweet white chocolate chips
• 1 1/2 cup chopped macadamia nuts

Directions

1. Preheat oven to 350 degrees F. Sift and stir together flour, baking soda, and salt. Using an electric mixer, combine butter and sugars in a separate bowl. Mix until pale and fluffy. Add vanilla and eggs to the mix. After everything is well-blended, gradually mix in flour mixture. Using a spatula or your hands, stir in white chocolate chips and macadamia nuts.
2. Line three baking sheets with parchment paper. Drop heaping tablespoons of the dough onto the sheets, about 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden but centers are still soft, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies to wire racks; let cool completely.