Instructions

• In a medium bowl, whisk together 2 cups + 2 tablespoons all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon kosher salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat ¾ cup good quality butter (1.5 sticks), 1 cup packed light brown sugar, and ½ cup granulated sugar on medium speed for 30 seconds. Scrape down the bowl.
• Add 1 large egg (room temperature), 1 large egg yolk (room temperature), 2 teaspoons pure vanilla extract, and ½ teaspoon pure almond extract. Mix on medium speed until just combined.
• Add half of the flour mixture and mix on medium speed just until incorporated. Add the remaining flour mixture and mix on medium speed just until incorporated. Do not overmix.
• 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 surface of the dough in the mixing bowl. Refrigerate the covered dough for 45 minutes.
• After the dough has chilled, preheat the oven to 325°F. Line a sturdy baking sheet with parchment paper.
• Using a 3-tablespoon scoop, tightly pack dough into the scoop and portion onto the lined baking sheet, placing 6 scoops per sheet and spacing them about 2 inches apart. If desired, press a few chips and nuts from the dough surface onto the top of each scoop for better presentation.
• Bake the cookies for about 14 minutes, or until the edges are just lightly browned.
• Remove the baking sheet from the oven and immediately sprinkle the cookies lightly and evenly with the 1 teaspoon sea salt flakes.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• Repeat steps 8–11 with the remaining dough until all cookies are baked.