White Chocolate Macadamia Nut Cookies Recipe

Ingredients (12)

• 4 ounces white chocolate, minimum 30% cocoa butter (about 1/2 cup, roughly chopped; 115g), from brands such as Green & Black's (see note)
• 8 3/4 ounces plain or lightly toasted sugar (about 1 1/4 cups; 250g)
• 1 3/4 teaspoons (7g) Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon freshly grated nutmeg
• 4 ounces unsalted butter (8 tablespoons; 115g), soft but cool, about 60°F (16°C)
• 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
• 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
• 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g)
• 8 ounces salted, dry-roasted macadamia nuts, roughly chopped (about 1 2/3 cups; 225g), from brands such as MacFarms, plus more for garnishing
• 5 ounces roughly chopped white chocolate, minimum 30% cocoa butter (about 3/4 cup; 140g), from brands such as Green & Black's, plus more for garnishing