These white chocolate macadamia nut cookies have tons of melty white chocolate and toasty macadamia nuts! They're chewy in the centers and slightly crispy on the edges - essentially, the perfect cookie.
I highly recommend chilling the dough for at least 1 hour (or up to 3 days). This step results in thicker cookies that spread less when baked. If you're short in time, you can skip this step but the cookies will be thinner.
Preheat oven to 350°F/180°C. Line baking sheets with parchment paper or
. I used 2 large baking sheets, but you might need 3, depending on their size.