1. Add the butter to a saucepan and bring to a boil. Let cook over medium-high heat until you can see dark spots and the butter smells a bit nutty. Be careful, the butter tends to splash quite a bit at the beginning. Remove from the heat and let cool down. Chop the macadamia nuts and white chocolate and set aside.

 

2. Add the browned butter and the two sugars to a large bowl and mix on high speed until light and fluffy. Add the egg, egg yolk, and vanilla extract and mix until well combined. Mix the flour with baking powder, and salt and add to the bowl – mix until just combined. Add the chopped macadamia nuts and white chocolate and fold in. Place in the fridge for about 4 hours.

 

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop (ice scoop) or tablespoons and place small dough portions with some space in between on the baking sheet (keep remaining dough in the fridge). Flatten the dough portions a bit, sprinkle with flaky sea salt and bake for 10-12 minutes until the edges are set and the cookies got some color. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.