Step 1:
In a small bowl, whisk together 1¼ cups (156 g) all-purpose flour and ½ tsp baking soda and set aside

Step 2:
Over medium-low heat on your Euro Cooktop, toast ¾ cup macadamia nuts in a dry small skillet, stirring often until slightly golden. Transfer to a cutting board and set aside until cool. Once cool, coarsely chop up the macadamia nuts

Step 3:
Heat ½ cup unsalted butter in same skillet, swirling and scraping bottom of pan often with a heatproof rubber spatula, until it foams, then browns, for about 4 minutes. Scrape into a heatproof bowl and set aside to cool for 1 minute

Step 4:
Together add ½ cup dark brown sugar, ¼ cup granulated sugar, 2 tbsp. white miso, and ½ tsp. Morton kosher salt to brown butter and whisk, breaking up any clumps, until sugars are completely dissolved. Whisk in 1 large egg at room temperature, and 1 tsp. vanilla extract

Working in 2 or 3 batches, sift dry ingredients into bowl, folding after each addition until no dry spots remain. Add nuts, ½ cup semisweet or bittersweet chocolate chips, and ½ cup white chocolate chips and fold until just combined. Cover and chill dough for minimum 30 minutes to 1 day

Step 5:
Preheat your Euro Oven to 175° and place racks in upper and lower thirds of oven. Using a cookie scoop or measure to about 3 tbsp. portion out dough, placing 5–6 cookies each on 2 parchment-lined baking sheets, spacing about 2" apart, and sprinkle with flaky sea salt

Step 6:
Bake cookies for about 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through, until golden around edges. Remove from oven and using a spatula, lightly press down on cookies.

Let cookies cool on baking sheets 5–10 minutes, then transfer to wire racks to completely cool before eating - enjoy!