2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, softened
1 c. firmly packed light brown sugar
3/4 c. granulated sugar
2 eggs, room temperature
1 tsp. vanilla
12 oz. white chocolate, cut into 1/4" chunks
1 1/2 c. coarsely chopped macadamia nuts

Cover 2 baking sheets with parchment paper or aluminum foil; set aside. Sift flour, baking soda and salt into a medium bowl; set aside.

In a large mixing bowl with an electric mixer on low speed, beat butter for 30-45 seconds, or until butter is creamy. Gradually add brown sugar and granulated sugar; beat on medium speed for 1-2 minutes, or until mixture is light and fluffy. Add eggs, one at a time, beating well between each addition. Add vanilla. Using a wooden spoon, stir in reserved flour mixture. Add white chocolate chunks and nuts; stir until well combined.

Use a 1/4 cup measuring cup to form cookies; pack dough into measuring cup so it is even with edge. Drop dough onto prepared baking sheets, leaving about 3 inches between cookies. Flatten dough slightly with palm of hand.

Bake on center rack of a preheated 300 degree oven for 20-25 minutes, or until lightly browned around the edges but still slightly soft in center. Let cookies cool on baking sheets for 3-5 minutes, then transfer cookies to wire racks to cool completely. Makes 3 dozen cookies.