3/4 c. unsalted butter, at room temperature
1/2 c. packed light brown sugar
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. light corn syrup
1 c. macadamia nuts, halved
12 oz. white chocolate, cut in quarter-size chunks

Preheat oven to 375 degrees. In a large bowl, cream butter and both sugars; add egg and vanilla and mix thoroughly. Gradually add flour, baking powder, and salt; mix well. Add corn syrup, nuts, and chocolate. Drop by the tablespoonful onto ungreased cookie sheets, about 4 inches apart. Bake for 9 to 12 minutes or until golden brown; cool on rack and store in airtight container. Makes 3 to 4 dozen.