Step 1

In a stand mixer fitted with the paddle attachment, combine the baking wafers, butter, macadamia nuts, almonds, and walnuts and mix on low for about 30 seconds to break down the nuts and chocolate a bit

Step 2

Add the brown sugar and mix on low until the butter and sugar come together

Step 3

With the mixer still running on low, gradually add the flour and salt and mix until incorporated

Step 4

Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and mix until the dough starts sticking to the sides of the bowl

Step 5

Scrape down the sides of the bowl again and mix on low for 10 seconds more to evenly distribute the nuts and chocolate

Step 6

Turn the dough out onto a large sheet of parchment paper and flatten into a square roughly 1 inch thick

Step 7

Fold the parchment paper to completely cover and wrap the dough, place in a resealable plastic bag, and refrigerate for at least 1 hour and up to 7 days

Step 8

Set a rack in the center of the oven and preheat to 350°F

Step 9

Line a sheet pan with parchment paper

Step 10

Divide the chilled dough into 14 equal portions (about 3 ½ ounces/100 grams each) and using your hands, roll each portion into a ball

Step 11

Arrange 7 balls of dough on the prepared sheet pan, spacing them about 3 inches apart, then use the palm of your hand to flatten into disks roughly ½ inch thick

Step 12

Bake for 6 minutes

Step 13

Rotate the sheet pan as needed for even baking and bake until the edges are browned, but the centers are still a little gooey, 6 to 7 minutes longer

Step 14

Let cool on the sheet pan for 10 minutes, then enjoy right away or transfer to a wire rack and let cool completely

Step 15

Repeat with the remaining cookie dough