1 c. butter
2/3 c. brown sugar
1 1/3 c. granulated sugar
1 1/2 tsp. vanilla
2 extra lg. eggs
3 c. flour
1 tsp. baking soda
1 tsp. salt
8 oz. white chocolate cut into sm. chunks
1 c. macadamia nuts, cut into sm. pieces

Preheat oven and line baking sheet with parchment paper. Cream butter, brown sugar and granulated sugar until light. Beat in vanilla and eggs. Mix flour, soda, and salt, and add to the batter. Mix in the white chocolate and nuts.

Drop by heaping tablespoonful onto the baking sheet. Bake for 12 minutes. rotate pan after 6 minutes. When barely cool, remove from pan. Cool on racks. The secret is in the slow cooking and the parchment paper helps to slow down the cooking. Don't overcook. These cookies are not browned when done.