Preheat oven(s) to 410 degrees. (Yes, that's right!)
Prep two large aluminum cookie sheets with parchment paper and set aside.
In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars and cream together for 3 minutes on high speed.
Scrape down the sides an add in the vanilla (if using), and eggs one at a time; whip up well between each addition.
Add in the flour (or half cake flour & half all purpose flour if using), cornstarch, baking soda, and salt and slowly mix together either by hand or on the very lowest speed. Do not overmix!
Reserve 1/8 cup of chocolate chips and macadamia nuts, then stir in the rest gently into the dough. Split dough in eight balls and place 4 cookie dough balls on each cookie sheet. Hand press on the reserved chips and macadamia nuts. Press them in so the surface is below the surface area of the cookie dough.
Bake for 9-10 minutes. They should be slightly golden on the outside, and thick, tall, and gooey in the center. Let cool on the pan for 1 minute (they continue baking inside on the pan), then transfer to a cooling rack for 10 minutes to finish setting up.