Toasted macadamias, chopped white chocolate, and the same patient overnight rest.
I toast the macadamias first, and I'd argue that's the whole recipe. Eight minutes in a low oven and they go from waxy to warm and almost buttery — the kind of smell that makes someone wander into the kitchen asking what's going on. White chocolate gets dismissed as too sweet, and from a bag of chips, it usually is. Chopped from a good bar, it melts into soft pockets that hold their own against the salt and the toasted nuts.
The rest is the same discipline as always: bread flour for chew, a dough that rests overnight if you can bear it, and centers pulled from the oven a minute before they look ready.
The dry
The wet
The mix-ins
Chop the white chocolate from a bar rather than using chips — the uneven pieces melt into pockets, and a good bar is far less sweet than the bagged kind.
The almond extract is a whisper, not a flavor — you won't name it in the finished cookie, but you'd miss it if it were gone.
"Toasting the nuts takes eight minutes and no skill at all. It's the cheapest upgrade in this whole chapter."