Instructions: In a food processor, combine sugars, butter, and vanilla. Process until incorporated. Add water and vinegar and process again. Add 1 1/2 cups of the flour, cocoa, baking soda, and salt, and process until mixed. Transfer mixture to a large bowl and work in remaining flour by hand. Divide dough in half. On a sheet of plastic wrap, press each half into a 1/2-inch think block, about 5 x 6 inches. Wrap tightly in plastic and refrigerate 2 hours or several days, until ready to bake. (Or freeze for several weeks.) Preheat oven to 375 F, and lightly spray a cookie sheet. Roll and cut dough as desired. For Thin Tiles: Leaving plastic wrap underneath, roll 1 dough block out to 8 x 12 inches.

Sprinkle 2 tablespoons macadamias over top and roll nuts into dough, just until they are level with the surface. Cut dough into 20 tiles and place on prepared sheet, about 1/2 inch apart. Bake for 10 minutes until top no longer looks moist. Transfer from sheet to a rack to cool. For Thick Tiles: Leaving plastic wrap underneath, sprinkle 2 tablespoons macadamias over dough block. Using rolling pin, press nuts into dough just until they are level with the surface. Cut dough into 20 tiles about 1 inch square and place on prepared sheet about 1/2 inch apart. Bake for 10 minutes until top no longer looks moist. Transfer from sheet to a rack to cool. For optional white chocolate drizzle: Place chips in a heavy-duty plastic sandwich bag and close tightly. Melt by submerging several minutes in hot water. Work melted chocolate into one corner of the bag. Using scissors, snip off just the tip of the corner to make a small opening. using bag as a pastry bag, drizzle chocolate over top of cookies.

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