Instructions

• Preheat oven to 350°F (175°C). Lightly grease a baking sheet or line with parchment paper.
• In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream 1/2 cup unsalted butter, 1/2 cup vegetable oil, 1 cup brown sugar, and 1 cup sugar until light and fluffy.
• Add 2 eggs and 1 tsp vanilla extract; beat until well combined and the mixture is fluffy.
• Add 1 tsp baking soda, 1 tsp salt, 1 tsp baking powder, and 3 cups all-purpose flour. Mix on low speed or stir until just incorporated.
• Fold in 1 1/2 cups white chocolate chips and 1/2 cup chopped macadamia nuts until evenly distributed.
• Put the remaining 1/2 cup sugar into a small bowl. Scoop the dough into balls and roll each ball in the sugar to coat.
• Place the sugar-coated balls onto the prepared baking sheet, spacing them a few inches apart. If desired, press extra white chocolate chips onto the tops of the cookies.
• Bake at 350°F (175°C) for 8–10 minutes, until the edges are set and the centers are still slightly soft.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 2–3 minutes, then transfer the cookies to a wire rack to cool completely.