White Chocolate Macadamia Nut Cookies

1 1/2 cups softened (unsalted) butter - 3 sticks 1 cup firmly-packed brown sugar 1/2 cup granulated sugar 2 eggs 1 1/2 teaspoons pure vanilla extract 3 cups all-purpse flour 1 teaspoon baking powder 1 teaspoon baking soda 12 ounces high quality white chocolate, coarsely chopped 6 ounces unsalted macadamia nuts, coarsely chooped* Preheat oven to 325 degrees. Line baking sheets with parchment paper or silpads. In a mixing bowl, cream the butter, brown sugar, and granulated sugar together until smooth. Add the eggs, one at a time, waiting before the first is mixed in before adding the second one. Mix in the vanilla extract. In another bowl, combine the flour, baking powder, and the baking soda. Gradually stir flour mixture into the creamed mixture. Fold in the white chocolate and the macadamia nuts. Drop 2-tablespoon-sized balls of dough about 2 inches apart onto baking sheet lined with parchment paper. Bake in the center rack in the oven for approximately 10 to 13 minutes, or just until the cookies begin to turn golden. Don't overbake as these cookies are suppose to be soft and chewy. Cool on the cookie sheet for 3 minutes, then transfer to wire racks. Store in air-tight containers or freeze.