Preheat the oven to 350°F, line baking sheets with parchment paper, set aside. In a medium-sized bowl whisk together the flour, baking soda and salt, set aside.
Place the butter in the body of a stand mixer with the paddle attachment along with the brown sugar and granulated sugar. Cream the butter with the sugars for about 2 minutes until combined. Add the eggs and vanilla, stir to mix in. Add the flour mixture in all at once, turn the mixer on low and gradually increase the speed to medium once the flour is incorporated. Mix until just combined, do not over mix.
Scrape down the sides of the bowl and add in the white chocolate chips and macadamia nuts. Turn the mixer on medium-low just for a few seconds to incorporate everything.
Place ¼ cup dollops of the cookie dough on the prepared sheet trays about 3-4 inches apart. I like to use an ice cream scoop for this. Bake 12-15 minutes until lightly golden brown. Let cool for 2 minutes on the sheet tray and transfer the cookies to a wire rack to cool completely.
Make sure the butter is the proper temperature at 65°F, yes use a thermometer!Reserve some of the chocolate chips and nuts, gently press them on top of the cookie dough balls right before going in the oven for a prettier presentation.