In a bowl, whisk together the flour, baking soda, and salt. Set aside.
Place butter in the bowl of a stand mixer fitted with the paddle
attachment. Cream the butter until light. Add both sugars and beat
until light and fluffy. Add the egg, egg yolk, and both extracts and
beat until incorporated.
Add the flour mixture gradually and mix just until the dough is
incorporated. Stir in the chocolate chips and macadamia nuts by
hand. Transfer cookie dough into an airtight container and
refrigerate for several hours or chill overnight for best results.
Roll the dough into desired size balls and press down slightly on the
dough. Place cookie sheet with the formed cookie dough balls back
in the refrigerator for about 30 minutes to prevent the cookies from
spreading too thin.
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