Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
In a large mixing bowl, beat the softened butter with both sugars using an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
Reduce mixer speed to low and gradually add the flour mixture, mixing just until no streaks of flour remain. Do not overmix.
Fold in the white chocolate chunks and toasted macadamia nuts using a wooden spoon or spatula, distributing them evenly throughout the dough.
Scoop dough using a 2-tablespoon cookie scoop or spoon, rolling each portion into a ball and placing them 2 inches apart on the prepared baking sheets.
Bake for 11-13 minutes, until the edges are golden brown but the centers still look slightly soft and underbaked.
Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will set as they cool.
