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Sift together the cake flour, bread flour, baking soda, and salt into a large bowl. Set aside.
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Cream together the butter and both sugars on medium speed (I use paddle attachment on my mixer) until very light and fluffy- about 5 minutes.
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Add eggs, one at a time, mixing well after each addition.
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Add the vanilla and mix well.
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Reduce the mixer speed to LOW and gradually add the dry ingredients. Mix until just combined.
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Using a spatula, fold in the macadamia nuts, white chocolate chips, and cranberries.
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Press plastic wrap against the dough and refrigerate for 24 hours, or up to 72 hours.
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When ready to bake, remove and let sit at room temperature for 20 minutes.
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or nonstick baking mat.
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Using a large cookie dough scoop, roll dough into a ball (should be the size of a large golf ball) and place onto baking sheet. Repeat until you have six balls of dough on the baking sheet (spread out so they don't bake together).
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Bake for 14 minutes, or until cookies are golden brown on the edges but very soft looking in the centers.
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Remove from oven and let cool on baking sheet for 10 minutes, then transfer to cooling rack to cool completely.
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Repeat with remaining dough.
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Store in airtight container at room temperature for up to 3 days.