I know I have done this cookie over and over again – with lots of different recipes, but what the hell else are you going to do with macadamia nuts. I mean, really. It is a thing for a reason. I will try to find something else to do with because, dear lord, they are expensive – no, really expensive. And I cannot waste them. I store them in the fridge – like I do all my nuts – freezer or fridge. It makes total sense and saves a lot of money over time. 
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
3/4 tsp salt
12 Tbs unsalted butter, room temperature
1 cup packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 cup white chocolate chips – and a little more
1 cup salted Macadamia nuts, coarsely chopped – and a little more
Sift together over waxed paper the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, beat butter, and brown sugar until light and fluffy – about 4 minutes. Beat in egg, then yolk, then vanilla until just creamy. Add dry ingredients and mix until just combined. Using a spatula, add the white chocolate chips and Macadamia nuts, mixing well. Cover and refrigerate overnight.
Preheat oven to 375 degrees*. Line baking sheet with parchment paper. Scoop (#20) dough onto parchment about 3 inches apart. Bake for 12 minutes, turning half way though. Let cookies cool on baking sheet for a couple of minutes then move to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days. But they just do not last that long – just saying.
source: Food & Wine
* this is a bit higher for cookies than then usual, but it seemed to work.
Deft and Daft 