1-In a large bowl, whisk together 2 cups plus 2 tablespoons (265g) of all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt; set aside.

2-In another bowl, whisk 3/4 cup (170g) of melted and slightly cooled unsalted butter with 3/4 cup (150g) of packed light or dark brown sugar, 3/4 cup (150g) of granulated sugar, 1 large egg plus 1 egg yolk (at room temperature), and 1 and 1/2 teaspoons of pure vanilla extract until fully combined.

3-Gradually stir the dry ingredients into the wet mixture using a silicone spatula until everything is fully incorporated, then fold in 1 heaping cup (210g) of white chocolate chips and 1 cup (120g) of roughly chopped salted dry-roasted macadamia nuts.

4-Cover the dough and chill it in the refrigerator for at least 2 hours and up to 4 days. If chilled longer than 2 hours, remove it from the fridge 20-30 minutes before baking.

5-Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.

6-Roll the dough into balls of 1 to 1.5 tablespoons each, and place them 3 inches apart on the prepared baking sheets.

7-Bake for 12-13 minutes, or until the edges are lightly browned but the centers are still soft.

8-Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.