Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) salt
  • 1 ½ cups (approx. 255g) white chocolate chips or chopped white chocolate
  • ½ cup (approx. 55g) chopped macadamia nuts (optional)
  • ½ cup (approx. 75g) chopped pecans (optional)
  • ½ cup (approx. 60g) dried cranberries (optional)
  • ½ cup (approx. 40g) shredded coconut flakes (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract. Mix until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the white chocolate chips/chunks and any desired nuts, dried fruit, or coconut.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.