Toast the nuts first at 350°F — two rounds, about 12 minutes total. Make the dough while they cool. Increase heat to 375°F before baking. Bake one sheet at a time, about 8 minutes per batch.
Preheat to 350°F with rack in the middle position.
Spread pecans in a single layer on a cookie sheet and toast 6–7 minutes until aromatic, shaking the pan periodically. Cool quickly in the refrigerator. Transfer to a bag and break into pieces with a heavy utensil.
Toast macadamia nuts the same way for 5–6 minutes.
Increase oven temperature to 375°F.
Whisk together flour, baking soda, and salt in a medium bowl.
In a large bowl, beat butter, both sugars, and vanilla extract until creamy. Add eggs one at a time. Gradually beat in the flour mixture.
Stir in dark chocolate chips and toasted nuts.
Bake at 375°F for 8 minutes. Cool 2 minutes on the pan, then transfer to a wire rack.
Bake one sheet at a time. Using two sheets simultaneously changes baking times and requires constant attention to rotating and managing heat. Not worth it — one sheet gives consistent results every time.