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| 1 1/2 Tasse | butter unsalted, softened |
| 1 Tasse | sugar |
| 1 Tasse | Brown sugar firm packed |
| 3 | egg |
| 3 Teelöffel | vanilla |
| 3 Tasse | all-purpose flour |
| 1 1/2 Teelöffel | Baking soda |
| 3/4 Teelöffel | salt |
| 19 1/2 x ca. 30 g | chocolate white, chopped |
| 2 1/4 Tasse | Macadamia nuts, halved |
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Blend Butter, Sugars, Egg, And Vanilla Until Fluffy, Stopping Once To Scrape Down Sides Of Bowl, About 1 Min. Add Flour, Baking Soda And Salt And Mix Until Just Combined. Do Not Over Mix. Stir In White Chocolate Chunks And Nuts. Mound Dough By 1/3 Cupfuls Onto Lightly Greased Cookie Sheet, Space About 2 In. Apart. Bake In Preheated 375 Degree Oven Until Lighly Brown Around Edges, About 15 Min.Cool On Cookie Sheet For 3 Min, Then Remove To Racks And Cool Completley. Store In Air-Tight Container. (Can Be Prepared Ahead. Store Cookies Up To 4 Days At Room Temp. Or Freeze 3 Wks.)
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