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1/2 c Unsalted butter, softened

1/3 c Sugar

1/3 c Brown sugar, packed

1 Egg

1 ts Vanilla

1 c All-purpose flour

1/2 ts Baking soda

1/4 ts Salt

6 1/2 oz White chocolate, chopped

3/4 c Macadamia nuts, halved

Preheat oven to 375 degrees. Blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 minute. Add flour, baking soda and salt and mix until just combined. Do not overmix. Stir in white chocolate chunks and nuts. Mound dough by 1/3 cupfuls onto lightly greased cookie sheet. space about 2 inches apart. Bake at 375 degrees until lightly brown around edges, about 15 minutes. Cool on cookie sheet for 3 minutes, then remove to racks and cool completely. Store in air-tight container. Can be prepared ahead, store cookies up to 4 days at room temperature or freeze 3 weeks.