Preheat your oven to 350°F (175°C).
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the large egg and egg yolk, mixing until fully incorporated, then add the vanilla and almond extracts.
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
Drop rounded balls of dough onto the baking sheet, leaving about 2 inches between cookies.
Sprinkle a tiny pinch of sea salt flakes on top of each cookie dough ball.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
