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Chunky White Chocolate Macadamia Nut Cookies

1 cup plus 2 tbsp flour
1/2 tsp baking Soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
1 tsp vanilla
9 oz white chocolate with almonds, coarsely chopped
1 cup macadamia nuts, coarsely chopped

Position two racks in top and bottom thirds of the oven and preheat
to 375F. Lightly grease 2 baking sheets. Sift together flour, baking
soda and salt. In large bowl, using a hand-held mixer set at medium
speed, cream butter with the sugars for 2 to 3 minutes, until light
and fluffy. Beat in the egg and vanilla. Reduce speed and beat in
the flour mixture until just combined. Stir in the white chocolate
and macadamia nuts. Using 1 Tbsp. dough, roll dough into a ball
between the palms of your hands. Place the ball on the cookie sheet,
leaving 1 inch between the cookies. Repeat for each cookie. With
moistened palm, slightly flatten the cookies. Bake 9-12 minutes,
until lightly golden. Transfer the cookies to a wire rack and cool
completely.

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