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

In the bowl of a stand mixer (or in a mixing bowl with a hand mixer) cream the butter, brown sugar, and white sugar until light and fluffy in texture.

Add the vanilla and the eggs, one at a time, and blending thoroughly with each addition.

Add the flour mixture and mix on low until fully combined.

Stir in the white chocolate chips and the macadamia nuts.

Cover and chill the dough for at least one hour, or up to 5 days.

When ready to bake, preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper.

Scoop dough into ¼ cup sized balls (2oz/57g) and place them 3 inches apart on the baking sheets. Don’t crowd the pan as these cookies will spread in the oven.

Bake for about 12-15 minutes, until the edges are set and the cookies are golden brown, but still a bit soft in the middle. I like to bake them one tray at a time for best results.

When done, pull the pan out of the oven and bang the hot pan on the counter a few times to create crinkles on top of the cookie. Let cool on the pan for 5 minutes, and then transfer them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days. For longer storage, scoop and freeze the raw dough for up to 2 months. Defrost on the counter at room temperature for 30 minutes and bake off as above.