Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Step 5: Gently fold in the white chocolate chips and chopped macadamia nuts until they are evenly distributed throughout the cookie dough.
Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. A standard cookie scoop works perfectly for this.
Step 7: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time may vary depending on your oven.
Step 8: Remove the Macadamia Nut Cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.