White Macadamia Nut Cookies

1. Take chocolate and chop it into tiny bite-sized pieces. Set aside.
2. In a bowl beat together the butter, sugars, and vanilla until combined. Then beat in the egg.
3. Add the salt, baking soda, and flour very slowly. Beat until smooth. Do not over beat!
4. Combine the chopped chocolate and the nuts into the bowl, and mix using a spoon. Make sure to fold through the bottom, so the chocolate and nuts are evenly distributed.
5. Roll into 1 to 1 1/2 inch sized balls. Bake on 375F for 10-12 minutes. White chocolate burns fast! Keep a close eye on them!!
6. When done, remove from oven and let them sit for five minutes before transferring to a cooling rack. This step is important, or the bottoms can burn.

TIPS:
Do not use white chocolate chips, purchase white chocolate and chop it up. White chocolate chips are too sweet, they taste artificial.

Let the butter get to room temperature by setting it out an hour or so early. If you melt the butter (i.e. put it in the microwave) the cookies will get too thin. White macadamia nut cookies should be thick due to the consistency of having both nuts and chocolate!