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Mix the browned salted butter with the caster sugar, brown sugar, and dark brown sugar until well combined.
Add the eggs and vanilla sugar and mix well until smooth.
Add the flour and baking soda and mix to form a dough.
Fold in the white chocolate and macadamia nuts until evenly distributed.
Chill the dough for 30 minutes to firm up.
Divide the dough into equal balls for uniform cookies.
Bake at 200 C for 10 minutes until the edges are set, then reduce the heat to 150 C and bake for an additional 8 minutes until the cookies are golden and firm.
Serve and enjoy the cookies warm or at room temperature.
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Chill the dough for 30 minutes before baking to help the cookies maintain their shape.
Start baking at 200 C then drop to 150 C to prevent the cookies from flattening and to maintain a cake-y texture.
Why do I need to chill the dough?
Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much during baking.
Can I use unsalted butter instead?
Yes, you can use unsalted butter, but you may want to add a pinch of salt to balance the flavors.
What if I don't have vanilla sugar?
You can substitute vanilla sugar with regular sugar and a teaspoon of vanilla extract.
How do I know when the cookies are done?
The cookies are done when the edges are set and the tops are golden brown.
Can I use different nuts?
Yes, you can substitute macadamia nuts with other nuts like pecans or walnuts if desired.
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