3/4 c. butter (1 & 1/2 sticks), softened
3/4 c. light brown sugar
1/3 c. granulated sugar
1 tsp. vanilla
1 & 2/3 c. unbleached flour
3/4 tsp baking powder
1/2 tsp baking soda
2 c. quality white chocolate chips
3/4 c. macadamia nuts, chopped
Combine butter & sugars in large mixing bowl; mix well until creamy. Beat in vanilla & egg. Stir in dry ingredients in 3 batches to incorporate gradually. Stir in white chocolate chips & nuts by hand.
Turn dough out onto plastic wrap, form into flattened disc & wrap tightly. Refrigerate for at least 1 hour, but no more than 3.
Preheat oven to 375.
Drop dough by rounded tablespoon onto ungreased cookie sheet. For more uniform cookies, use spring action melon baller/scoop. Bake for 8 - 11 minutes or until edges are lightly browned. Allow to cool on baking sheet for 2 minutes; remove to wire rack & cool thoroughly. Store in tightly covered containers.