1 ½ cups butter, at room temperature
1 ¼ cups sugar
1 ½ cups firmly packed brown sugar
2 large eggs
1 tsp. pure vanilla extract
5 cups all-purpose flour
2 Tbsp. baking powder
1 Tbsp. baking soda
¼ tsp. salt
12 oz. white chocolate, cut into ½ inch chunks or 1 to 1 ½ cups white chocolate chips
1 ¼ cups unsalted macadamia nuts
Preheat oven to 325o. In mixing bowl, cream butter and both sugars until smooth.
Add eggs, 1 at a time, incorporating the first before adding the second. Mix in vanilla.
In separate bowl, combine flour, baking soda and salt. Add dry ingredients to creamed mixture. Mix just until incorporated.
Transfer to large bowl. Using rubber spatula, fold in chocolate and nuts. Scoop out 2 Tbsp. size balls of dough. Drop at least 2 inches apart on baking sheet.
Bake on center rack in oven for 13 minutes, or just until cookies begin to turn golden. Don’t overbake; these cookies should be soft and chewy.