Place an oven rack in the center position, or racks in the upper and lower third positions if you want to bake two sheets at a time, and preheat the oven to 350 degrees F. Line 2 large rimmed baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, and salt.
In a stand mixer fitted with the paddle attachment (or using an electric hand mixer and a large bowl), beat the butter on medium-high speed for 2-3 minutes until it has a whipped appearance. Add both sugars, then cream with the butter for an additional 2-3 minutes until pale and fluffy. Add in the vanilla. Add in the eggs, 1 at a time, mixing until completely combined. Add the dry ingredients and beat just until blended, scraping down the bowl to make sure there are no hidden dry patches. Using a spatula, stir in the white chocolate chips and macadamia nuts.
Using a tablespoon-sized cookie scoop, portion cookie dough onto the prepared sheets, spacing 1 1/2 inches apart. Chill 15 minutes. Use the bottom of a flat-sided drinking glass to gently press down on the cookies and flatten them out slightly (1/2 - 3/4 inch thick).
Bake 9-12 minutes for soft, chewy cookies. Less time equals softer cookies, but a bit extra time lets the bottoms caramelize slightly.
Remove from the oven and cool for 5-10 minutes before transferring to a wire rack to finish cooling. Store leftovers at room temperature in an airtight container for 2-3 weeks.
I highly recommend using a good quality white chocolate; Guittard and Valrhona are two of my favorites. Cheaper brands like Ghirardelli are cloyingly sweet. Instead of using white chocolate chips, you can also chop white chocolate bars or discs into chip-size pieces.