Ingredients:

• 1 lb. (4 sticks) softened salted butter
• 1 1/2 cups white sugar
• 1 1/2 cups packed brown sugar
• 4 eggs
• 2 tsp pure vanilla extract
• 2 tsp salt
• 2tsp baking soda
• 5 cups flour
• 1 10 oz bag macadamia nuts (more or less), coarsely chopped
• 1 12 oz bag white chocolate chips

Directions:

Blend butter and sugar until creamy with electric mixer on high speed for approximately 2 minutes.  Add eggs, one at a time, and continue beating.  Add vanilla, then salt and baking soda.  Turn mixer to low.  Slowly add flour, and mix just until fully incorporated.   Gently fold in macadamia nuts and white chocolate chips with wooden spoon or spatula.  Refrigerate dough at least 2 hours or up to 2 days.

Preheat oven to 375 degrees F.  Roll refrigerated dough into 1″ balls.  Place on backing stone or cookie sheet.  Flatten slightly.  Bake approximately 10 minutes until golden brown.

These cookies freeze well, and defrost quickly, so I store in Ziploc bags in the freezer.