White Chocolate Macadamia Nut- Take 2

My first post of white chocolate macadamia nut cookies offered a thin, crispier cookie. When I saw The more than occasional baker's post for a thicker version, I was excited to give it a try. This recipe created a thick and cakey cookie. If you are craving a more traditional white chocolate macadamia nut cookie, this wouldn't satisfy you (not chewy enough), but overall it was a delightful cookie that I am excited to pass along!

This recipe is made by weight, and it was my first time baking like this. I have included the volume equivalents. What do you think about baking by weight? Do you think it yields better results?

Ingredients

1/2 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 cup white chocolate chips
1/2 cup macadamia nuts, chopped

Instructions

Preheat the oven to 375F. Line baking sheet with parchment paper.

Beat the butter and sugar together in a large bowl until pale and creamy.

Add the egg and vanilla extract and stir to combine,

Combine the flour, baking powder and salt together in a separate bowl and stir into the butter mixture until just combined.

Fold through the chocolate chips and macadamia nuts.

Place heaped tablespoonfuls of the mixture on the baking sheet, leaving a little space between them to allow for spreading. 

Bake for 15-20 minutes, or until lightly golden.

Allow to cool on the sheets for 5 minutes then transfer to a wire rack and allow to cool completely. 

Yields 12 cookies.