Preheat the oven to 190°C and line a baking tray with parchment paper.
In a bowl combine flour, salt and baking soda.
In another bowl mix together butter and both sugars until light and fluffy, about 2 minutes.
Add the egg and vanilla extract, beat for 1 min until well combined.
Add the flour mixture and mix just until everything is incorporated and you can’t see any dry flour bits.
Coarsly chop the macadamia nuts (to halves and quarters) and white chocolate. Add to the cookies dough and mix until everything is nicely distributed.
Take 1 1/2 - 2 tablespoons of the cookie dough and form balls with your palms or use an ice-cream scoop to make the balls. Place them on a baking sheet about 7 cm (3 inches) apart.
Bake for about 12 min. The cookies will look under-baked, pretty pale and just starting to get golden color around the edges. If you want really soft cookies, bake them for 10-11 min (they will hardly have any color on them and will seem too soft, but when they cool down they will be just right).