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| 1/2 Tasse | butter unsalted, softened |
| 1/3 Tasse | sugar |
| 1/3 Tasse | brown sugar packed |
| 1 | egg |
| 1 Teelöffel | vanilla |
| 1 Tasse | all-purpose flour |
| 1/2 Teelöffel | Baking soda |
| 1/4 Teelöffel | salt |
| 6 1/2 x ca. 30 g | chocolate white, chopped |
| 3/4 Tasse | Macadamia nuts, halved |
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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.
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