Step 1

Preheat the oven to 350°F (180° C).

Step 2

Measure out the chopped white chocolate (or white chocolate chips) and chopped macadamia nuts into a bowl. Set aside.

Step 3

In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.

Step 4

Scrape the sides of the bowl and mix in the egg and vanilla.

Step 5

Once completely combined, stop the mixer and add in the flour, baking soda and salt.

Step 6

Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the white chocolate and nuts into the mixer and allow everything to mix together.

Step 7

Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.

Step 8

Measure out the dough into generous 1/3 cup portions or weigh out 6 oz of cookie dough for each cookie. Loosely gather the dough together in a tall 'ball' leaving the top jagged, for texture. Avoid packing the dough together tightly.

Step 9

Repeat this with all of the cookie dough.

Step 10

Bake at 350°F (180° C) for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.

Step 11

Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.

Step 12

Allow the cookies to cool on the pan for 20 minutes.*

Step 13

Drizzle the caramel dip on top of the warm cookie and sprinkle a pinch of coarse sea salt on top.

Step 14

Serve warm.