Step 1

Line two 11x17-inch light colored cookie sheets with parchment paper and preheat the oven to 350°F.  Melt the butter in a microwave-safe bowl on high for 45-60 seconds, making sure it's covered with paper towel to reduce explosions.  Coarsely chop the macadamia nuts with a sharp knife.

Step 2

Whisk together the flour, baking powder, baking soda, and salt until well combined, then set aside.

Step 3

Place the melted butter and the two sugars into the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the mixture is combined, about 1 minute.

Step 4

Add the eggs and vanilla extract along with a couple large spoonfuls of the flour mixture, and beat until well mixed.

Step 5

Add the remaining dry ingredients and mix on low speed until the dough is smooth.

Step 6

Dump in the coarsely chopped macadamia nuts and the white chocolate chips and stir on low speed until they are evenly mixed.

Step 7

Drop 2 tablespoon-sized scoops of dough (50g per cookie) onto the prepared trays, placing six per tray.  Flatten each one slightly with your fingers, or they will be a little too thick.

Step 8

Bake each tray at 350°F for 12 minutes, or until the edges of the cookies are lightly browned.

Step 9

Let the cookies cool for 2-3 minutes on the tray, then transfer them to wire racks to cool completely.