Cream the room temperature unsalted butter until soft.

Add brown sugar and white sugar, then whip until light and fluffy.

Mix in the room temperature egg and vanilla extract.

Sift cake flour, baking soda, and salt together, then add to the mixture.

Fold the mixture gently with a spatula until no dry flour is visible.

Add chopped macadamia nuts and white chocolate, then mix lightly.

Wrap the dough and chill in the refrigerator for 1 hour.

Scoop the dough using a 5cm ice cream scoop.

Place the dough on a baking tray with enough space between each scoop.

Bake at 170°C for 10-12 minutes.

Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack.