📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure it's nice and toasty!
2. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
3. In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy. Don't rush this step; it's worth it. A stand mixer is helpful here, but not mandatory.
4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Mmm, vanilla!
5. In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure everything is evenly distributed; no lumps allowed!
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing leads to tough cookies. Trust me on this one.
7. Stir in 1 cup of chopped macadamia nuts and 1/2 cup of maple syrup. That's right, we're putting the maple majesty to work.
8. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow space for them to spread. Don't squish them too much!
9. Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them so they don't burn!
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly.
11. Once cooled, store your cookies in an airtight container at room temperature for up to a week. Or if you're really organized, freeze them for longer storage!