White Chocolate Macadamia Nut Cookies

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until creamy. Add the white sugar, light grown sugar and dark brown sugars to the butter and beat on medium-high speed until light and fluffy. Scrape down the sides of the bowl. Add the egg and egg yolk to the butter-sugar mixture and mix until combined. Add the vanilla extract, salt and nutmeg to the mixture and mix until combined.

Change the speed of the mixer to low and slowly add the cornstarch, flour and baking soda and baking powder to the wet ingredients. Mix on medium until just combined. Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are thoroughly incorporated. Gently fold in the macadamia nuts and white chocolate chips to the cookie dough.

Pour dough out onto plastic wrap. Wrap the cookie dough up and place in the refrigerator to chill for at least 30-minutes (or up to five days).

After dough has chilled, preheat the oven to 325-degrees and line two cookie sheets with parchment paper. Scoop medium-small cookie dough balls onto the cookie sheets. Bake one cookie sheet at a time, in 325-degree oven for 10-12 minutes. Remove cookies from the oven and let the cookies sit on the cookie sheet for several minutes until they are set. Repeat with the second cookie sheet of cookie dough.

Once the cookies have set, transfer cookies to a wire rack to finish cooling completely.