Instructions

• In a medium bowl, whisk together 2 cups + 2 tablespoons all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon kosher salt. Set the dry mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine ¾ cup (1.5 sticks) butter, 1 cup packed light brown sugar, and ½ cup granulated sugar. Mix on medium speed for about 30 seconds until the mixture is combined and slightly lighter in color. Scrape down the bowl.
• Add 1 large egg (at room temperature), 1 large egg yolk (at room temperature), 2 teaspoons pure vanilla extract, and ½ teaspoon pure almond extract to the mixer. Mix on medium-low just until the wet ingredients are combined; do not overmix.
• Add half of the flour mixture to the wet ingredients and mix on low to medium speed just until incorporated. Add the remaining flour mixture and mix on low just until incorporated. Scrape the bowl and ensure there are no large streaks of flour.
• Using a sturdy spatula or wooden spoon, fold in 1 cup white chocolate chips and ½ cup chopped macadamia nuts until evenly distributed.
• Press a piece of plastic wrap directly onto the dough in the mixing bowl to prevent a skin from forming. Refrigerate the dough for 45 minutes.
• When the dough has chilled, preheat the oven to 325°F. Line a sturdy baking pan with parchment paper.
• Using a 3-tablespoon scoop, tightly pack each portion of dough and place 6 scoops on the prepared baking pan, spacing them at least 2 inches apart. If desired, press additional white chocolate chips and chopped macadamia nuts onto the tops of the dough for presentation.
• Bake the cookies in the preheated oven for about 14 minutes, or until the edges are just lightly browned and the centers are set.
• Remove the pan from the oven and immediately sprinkle the warm cookies lightly with the 1 teaspoon sea salt flakes. Let the cookies cool on the baking pan for 5 minutes, then transfer them to a wire rack to cool completely. Repeat steps 8–10 with the remaining dough.