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1. Hint! Put butter and eggs out for 15-20 minutes before baking so they are room temperature for baking.
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2. In a medium sized bowl mix flour, cocoa powder, salt, baking soda, and baking powder together and set aside.
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3. In the large bowl of your stand mixer using the paddle attachment, cream together the butter, brown sugar, white sugar, and vanilla until creamy.
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4. Add eggs, one at a time and mix until smooth and creamy.
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5. Slowly add in flour/cocoa mixture until fully incorporated. The mixture should be a thick, dark brown, and slightly sticky. If the mixture is too dry, add up to 1/2 cup heavy cream and mix slowly until the mix is smooth and creamy.
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6. Fold in the chocolate chips and macadamia nuts until mixture is has a consistent texture. Cover the bowl with a sheet of plastic wrap.
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7. Refrigerate the dough a minimum of 2 hours but overnight is ideal.
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8. Preheat oven to 375 F. Using a small spoon, make 1-2 tablespoon-sized balls and place on baking sheets that you've lined with parchment paper. They spread quite a bit so space them about 2 inches apart.
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9. Bake 11-13 minutes until edges are hard. (Note: I bake at altitude and most my recipes take longer than at sea level so check your cookies at 10 minutes to see if they are done!)
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10. When done remove the pans from the oven. Let cookies sit 5-10 minutes on cookie sheet, then remove them from the pan and cool on a rack.
