White Chocolate and Macadamia Nut Cookies

White Chocolate and Macadamia Nut Cookies

2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons
vanilla extract
1/4-1/2 tsp almond extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
12 oz white chocolate, coarsely chopped, or a 12-oz bag of white chocolate chips
1 cup chopped macadamia nuts, toasted

Bring the egg, milk and vanilla to room temperature (I do this by putting in the microwave on the defrost setting for a few seconds at a time, till it comes up to room temp, because I always forget this step and then am all, 'oh, damn' about it.) Sift together the flour, salt, and baking soda. Cream the butter in the bowl of a mixer or with a hand mixer until it's fluffy and soft, and add sugars. Increase the mixer speed and beat until very light and fluffy; reduce the speed and add the egg mixture, then increase the speed until well combined. Slowly add the dry ingredients and mix until thoroughly combined, and then add the chips and the nuts. Bake at 350 on parchment paper or Silpat-lined cookie sheets for 10-13 minutes or until brown around the edges. Let rest on cookie sheets for 3-4 minutes before removing to wire racks. YUMMY.