1 cup (2 sticks) butter at room temperature
¾ cup light brown sugar firmly packed
¼ cup granulated sugar
1 large egg at room temperature
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
18 ounces white chocolate coarsely chopped
6 ounces roughly chopped macadamia nuts (lightly salted)
Preheat the oven to 350°. Line two baking sheets with parchment.
Combine the butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Cream together until light and fluffy. This will take about 4 minutes. Add the egg and continue beating. Add the vanilla and beat until combined.
Whisk together the flour, baking powder, and salt. Slowly add the flour to the butter beating on low speed until just combined. Stir in the white chocolate and macadamia nuts.
Scoop a rounded tablespoon about 1 ounce of dough and place on the parchment lined baking sheet. About 8 cookies will fit on each baking sheet. Flatten each ball slightly.
Bake for 7 minutes then rotate the pans between shelves and bake until the edges begin to brown 6 to 8 more minutes. Remove from the oven and place on a rack to cool. Wait until the cookies have cooled and set before removing from the pan about 5 minutes. Repeat the process with the remaining dough.