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• 1/2 cup (1 stick) butter at room temperature
• 1/3 cup sugar
• 1/3 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• scant 1/4 teaspoon salt
• 6 ounces white chocolate, coarsely chopped (or 6-ounce package white chocolate pieces)
• 3/4 cup macadamia nuts broken into halves

Preheat oven to 375°F.

Sift together the sifted flour, baking soda and salt. Set aside.

With an electric mixer, beat the butter, both sugars, egg and vanilla at high speed until fluffy, stopping once to scrape down sides of bowl, about 1 minute.

Add the flour, baking soda and salt, and mix until just combined. Stir in the white chocolate and nuts.

Mound dough by 1/3 cupfuls onto lightly greased baking sheet, spacing about 3 inches apart. Bake until light brown around the edges, 15 to 18 minutes. Cool on cookie sheet for 3 minutes. Transfer to rack and cool completely. Store in airtight container. Makes 8 to 10 large cookies.

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