White Chocolate Macadamia Nut Cookies

cooking.nytimes.com

Kimberley Anderson

1 cup plus 6 tablespoons/280 grams granulated sugar

1 vanilla bean (optional)

12 tablespoons/168 grams unsalted butter

3 tablespoons/20 grams nonfat milk powder (see Tip)

2 teaspoons vanilla extract

2 teaspoons kosher salt (such as Diamond Crystal)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon almond extract

2 large eggs

2 cups/240 grams all-purpose flour

1 cup/130 grams roughly chopped roasted and salted macadamia nuts, plus more to garnish

1 cup/160 grams roughly chopped white chocolate, plus more to garnish

Flaky salt

Directions at cooking.nytimes.com

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