Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.

Add room temperature butter (should not be too soft) and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.

On low speed, gradually add the dry ingredients to the butter/sugar mixture.

On low speed, beat in the white chocolate chips and macadamia nuts.

Cover and chill the dough in the refrigerator for at least 30 minutes and up to 4 days. If chilling for longer than about an hour, allow dough to sit at room temperature for at least 20-30 minutes before rolling and baking, so the dough is not so hard.

Drop balls of cookie dough onto the lined cookie sheet. I used 40 grams (about 2 tablespoons) of dough for each cookie. This will make medium-sized cookies, like the ones pictured.

Bake for 10-12 mins. Remove from the oven right when edges start getting golden.

If desired, while the cookies are still warm, press a few extra white chocolate chips into the tops for presentation. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.