White Chocolate Macadamia Nut Cookies

4 ounces white chocolate, minimum 30% cocoa butter (about ½ cup, roughly chopped; 115g), from brands such as Green & Black's (see note)

8 ¾ ounces plain or lightly toasted sugar (about 1 ¼ cups; 250g)

1 ¾ 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

½ teaspoon baking soda

⅛ teaspoon freshly grated nutmeg

4 ounces unsalted butter (8 tablespoons; 115g), soft but cool, about 60°F (16°C)

1 large egg (about 1 ¾ ounces; 50g), straight from the fridge

½ 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 ⅔ cups; 225g), from brands such as MacFarms, plus more for garnishing

5 ounces roughly chopped white chocolate, minimum 30% cocoa butter (about ¾ cup; 140g), from brands such as Green & Black's, plus more for garnishing

Directions at seriouseats.com

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