Miso White Chocolate–Macadamia Cookies

Step 1

Whisk 1¼ cups (156 g) all-purpose flour and ½ tsp. baking soda in a small bowl to combine; set aside.

Step 2

Toast ¾ cup macadamia nuts in a dry small skillet over medium-low heat, stirring often, until golden, about 5 minutes. Transfer to a cutting board; let cool. Very coarsely chop (you want to keep the pieces large).

Step 3

Heat ½ cup (1 stick) unsalted butter in same skillet, swirling and scraping bottom of pan often with a heatproof rubber spatula, until it foams, then browns, about 4 minutes. Scrape into a large heatproof bowl; let cool 1 minute.

Step 4

Add ½ cup (100 g) dark brown sugar, ¼ cup (50 g) granulated sugar, 2 Tbsp. white miso, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to brown butter and whisk, breaking up any clumps, until sugars are dissolved. Whisk in 1 large egg, room temperature, and 1 tsp. vanilla extract. Working in 2 or 3 batches, sift reserved dry ingredients into bowl, folding after each addition until no dry spots remain. Add nuts, ½ cup semisweet or bittersweet chocolate chips, and ½ cup white chocolate chips and fold until just combined. Cover and chill dough at least 30 minutes and up to 1 day.

Step 5

Place racks in upper and lower thirds of oven; preheat oven to 350°. Using a #20 cookie scoop (or about 3 Tbsp.), portion out dough, placing 5–6 cookies each on 2 parchment-lined rimmed baking sheets, spacing about 2" apart, and sprinkle with flaky sea salt.

Step 6

Bake cookies, rotating baking sheets front to back and top to bottom halfway through, until golden around edges, 14–16 minutes. Remove from oven and, using a spatula, lightly press down on cookies. Let cookies cool on baking sheets 5–10 minutes, then transfer to wire racks and let cool completely.