Miso White Chocolate Macadamia Cookies

Whisk all-purpose flour and baking soda in a small bowl to combine and set aside.

Toast 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 and then very coarsely chop (you want to keep the pieces large).

Heat 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 and let cool 1 minute.

Add dark brown sugar, granulated sugar, white miso, and salt to brown butter and whisk, breaking up any clumps, until sugars are dissolved. Whisk in egg (room temperature) and 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, chocolate chips and fold until just combined. Cover and chill dough at least 30 minutes and up to 1 day.

Preheat oven to 350°F. Using a #20 cookie scoop (or about 3 Tbsp.), portion out dough, placing cookies about 2" apart, and sprinkle with flaky sea salt.

Bake cookies, 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.