Recipe from The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime. Read more at Bake or Break.
Preheat oven to 350°.
Whisk together flour, baking soda, and salt. Set aside.
Using an electric mixer on medium-high speed, beat butter until creamy (about 1 minute). Gradually add sugar and brown sugar, beating until light and fluffy (about 2 minutes). Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
Reduce mixer speed to low. Add dry ingredients in three additions, mixing just until blended. Stir in chocolate, peanut butter chips, and macadamia nuts just until blended.
Drop dough onto ungreased baking sheets, placing them 3 inches apart.* Bake 11-13 minutes, until edges are golden brown. Cool cookies on wire racks.
*The original recipe suggests scooping dough using a 1/4-cup cookie scoop, which yields 32 cookies. I used a 1 tablespoon scoop, which yields about 60 cookies. You may need to adjust baking time depending on the size of your cookies.