These were very good! They had the nicest lightest crisp on the outside, soft and chewy on the inside. I doubled this recipe with a couple of adjustments. I used less salt since the nuts were salted, I used a 12 oz bag of white chips, an 8oz bag of chopped macadamia nuts and added 1 C. of lightly toasted coconut. I chilled the dough for about 1/2 hour, used a small cookie scooper and baked them for about 9-10 minutes at 325'. I garnished the tops before baking with coconut/chips/nuts I had set aside. They are a rich cookie and very sweet. Even my Husband won't stop eating them, and he's not a huge fan of coconut!
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