Preheat oven to 350F. Place baking mat on baking sheet and set aside.
In a bowl of a stand mixer cream butter and sugar on medium speed. Once smooth add eggs one at a time, whipping until fully incorporated. Add vanilla, salt, tequila, lime juice and lime zest, beating an additional 30 seconds until completely smooth and incorporated.
Lower speed on mixer and add baking soda, baking powder and flour. Mix until just combined, then add white chocolate chips and mix for another 10 seconds.
Using a 1 1/2 to 2 tablespoon ice-cream scoop, scoop cookies and place 2 inches apart on baking sheet.
Working in batches, transfer baking sheet to oven and bake cookies for 10-12 minutes, or until golden on the edges. Allow to cool on baking sheet a few minutes before transferring to cooling rack.
Finish batches until all cookies are baked, or scoop batter and freeze remainder for future Margarita White Chocolate Chip Cookie goodness.