白巧克力夏威夷果曲奇 White Chocolate Macadamia nut Cookies

Add the granulated sugar to the bowl of a stand mixer (or large bowl if using a hand mixer). If using the vanilla bean, use a sharp paring knife to split it in half lengthwise. Use the back of the knife to scrape out the seeds and add them to the sugar.

In a medium saucepan over medium heat, melt the butter (with the vanilla pod, if using) and cook until foamy, swirling the pan occasionally. Whisk in the milk powder and cook until light golden brown, whisking constantly, about 2 minutes. Reduce the heat to low and continue cooking, whisking constantly, until very deeply browned, about 30 seconds. Remove from heat, remove and discard the vanilla pod, if using, and with a stiff spatula, scrape the butter and all the solids into the bowl with the sugar.

Stir to distribute the heat of the butter, then add vanilla extract, salt, baking powder, baking soda, almond extract and eggs. Mix with the whisk attachment on medium-high speed for 6 minutes, stopping once to scrape the bowl and whisk. (This dissolves some sugar and makes the cookies extra chewy.)

Add the flour and mix with a stiff spatula until evenly combined into a dough. Add the nuts and chocolate to the dough and mix until combined.

Divide the dough into ¼-cup (75 gram) portions using a 16 scoop, or a measuring cup. Roll the portions into balls, flatten them slightly into disks, and arrange on a parchment-lined quarter sheet pan or plate. Garnish each portion by pressing pieces of extra chocolate and nuts on top of the cookies. Cover, and refrigerate for at least 12 hours and up to 4 days. (Once chilled, the portions can be transferred to a resealable plastic bag and frozen.)

When ready to bake, arrange a rack in the center of the oven and line a sheet pan with parchment. Heat the oven to 350 degrees. Arrange 6 dough portions on the pan and lightly sprinkle each with flaky salt. Bake until puffed, cracked and golden along the edges, 13 to 15 minutes. (If baking frozen dough, increase the bake time by 2 minutes.)

Using a spatula, transfer the cookies to a rack to cool. Repeat with remaining cookie dough. (No need to cool the sheet pan between batches.)