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1 1/2 cups (3 sticks) unsalted butter, room temperature 1 cup granulated sugar 2/3 cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 2 cups all-purpose flour 2 cups cake flour (not self-rising) 2 teaspoons baking soda 1 teaspoon salt 3 cups toffee chips 2 1/2 cups coarsely chopped macadamia nuts (11 ounces) |
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Preheat the oven to 350°. Line a baking sheet with parchment paper, and set aside.
In the bowl of an electric mixer fitter with the paddle attachment, combine butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Mix in toffee chips and macadamia nuts. Blend well with wet ingredients. Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand. Bake until golden and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 minutes.
Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an airtight container for up to 1 week.
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