Spread macadamia nuts on a dry baking sheet and toast at 350°F for 6-8 minutes until fragrant and lightly golden. Let cool, then chop roughly. Line two baking sheets with parchment paper.

Whisk together flour, baking soda, and salt in a medium bowl. Set aside.

In a large bowl with an electric mixer, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy, scraping the bowl once or twice. The mixture should look pale and almost whipped.

Beat in eggs one at a time, mixing well after each addition, then beat in vanilla until combined.

Reduce mixer to low speed and gradually add flour mixture, mixing just until no dry streaks remain. Do not overmix.

Use a wooden spoon or spatula to fold in white chocolate chunks and toasted macadamia nuts until evenly distributed.

Scoop dough into 2-tablespoon balls (about 1.5 inches) and place 2 inches apart on prepared sheets. Bake at 350°F for 11-13 minutes until edges are set and golden but centers still look slightly underdone. Rotate pans halfway through.

Let cookies rest on baking sheets for 5 minutes to finish setting, then transfer to wire racks to cool completely. They will firm up as they cool.