1 cup (140 g) unbleached all-purpose flour
¼ tsp (1 ml) baking soda
1 pinch salt
½ cup (115 g) unsalted butter, softened
¾ cup (180 g) lightly packed brown sugar
½ cup (75 g) unsalted macadamia nuts (see note)
4 oz (115 g) white chocolate, coarsely chopped
With the rack in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats.
In a bowl, combine the flour, baking soda and salt. Set aside.
In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth. With a wooden spoon, stir in the dry ingredients, nuts and chocolate.
With lightly floured hands, shape 2-tbsp (30 ml) dough balls. Arrange 8 cookies on each sheet, spacing them evenly.
Bake, one sheet at a time, for about 7 minutes or until the cookies are lightly golden brown around the edges. They will still be very soft in the centre. Let cool completely.
NOTE If you can’t find unsalted nuts, simply rinse salted nuts under cold running water and dry them with a clean dishtowel.