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This is a recipe from one of Joanne Fluke's books, Blueberry Muffin Murder.
1 cup melted butter
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 beaten eggs
2 1/4 cups unsifted flour
2 cups real white chocolate -- (or white chocolate (1/2 pound) chips)
1 1/2 cups macadamia nuts -- chopped (measure before chopping)
Preheat oven to 350°F, rack in the middle position
Melt the butter. Mix in the white sugar and brown sugar. Then mix in the vanilla, baking soda, and salt. Add the eggs and stir again. Add the flour and mix thoroughly.
If you're using block white chocolate, chop it up into pieces roughly the size of chocolate chips. You can do this in a food processor by cutting the chocolate in chunks and processing it with the steel blade. If you're using white chocolate chips, just measure out 2 cups. (You can use vanilla chips, but the cookies won't taste the same.)
Measure out the whole macadamia nuts. Chop them into pieces roughly the size of peas with a knife, or use your food processor and the steel blade. Add the white chocolate and nuts to your bowl and mix thoroughly.
Drop the dough by teaspoons onto an UNGREASED cookie sheet, 12 cookies to a standard-size sheet. Bake at 350°F for 10 to 12 minutes or until nicely browned.
Let the cookies cool for two minutes, then remove them from the baking sheet and transfer them to a wire rack to finish cooling.
Number of Servings: 48