Preparation Steps

• Heat the oven to 365°F (185°C). Line two baking sheets with parchment paper.
• Toast the macadamia nuts: spread on a lined sheet and bake for 5–6 minutes, stirring once, until fragrant. Cool completely, then chop if not already chopped.
• In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt; set aside.
• In a large bowl, combine the brown sugar, granulated sugar, and orange zest. Use your fingertips to rub the zest into the sugars until they feel slightly damp and aromatic.
• Add the softened butter to the zested sugars and beat with a hand mixer (or stand mixer with paddle) on medium speed for 2 minutes until lightened. Beat in the egg and vanilla just until smooth, about 30 seconds.
• Add the dry ingredients in two additions on low speed, mixing only until a few flour streaks remain. Fold in the white chocolate chips and cooled macadamias, reserving a small handful of chips and nuts for topping.
• Cover and chill the dough for 20 minutes to hydrate and firm slightly. Meanwhile, keep the oven at 365°F and prepare the baking sheets.
• Scoop heaping tablespoonfuls (about 1.5 tablespoons each) of dough onto the sheets, spacing 2 inches apart. Lightly flatten the tops and press a few of the reserved chips and nuts onto each mound.
• Bake one sheet at a time for 9–11 minutes, until edges are set and lightly golden but centers still look pale and soft.
• Cool on the baking sheet for 8 minutes, then transfer to a rack to finish cooling. Cookies will set up as they cool.