Salted White Chocolate Macadamia Nut Cookies Recipe

Preheat oven to 350 degrees F.  In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.

Add egg and vanilla, and mix until combined, about 1 minute.

Add in the flour, cornstarch, baking soda, and salt, and beat on medium-low speed until combined.

Fold in the chopped macadamia nuts and chocolate chips by hand until just combined.

Use a large cookie scoop or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Sprinkle each with a bit of the flaky sea salt.

Chill in the refrigerator for at least 10 to 20 minutes, or until the dough is chilled completely through.

Bake for 10 to 12 minutes until the edges are just set. The centers may look slightly undercooked.

Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.

Serve immediately or store in a sealed container for up to 1 week.