In a medium bowl, whisk together 2 cups + 2 tablespoons all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon kosher salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine ¾ cup (1.5 sticks) butter, 1 cup packed light brown sugar, and ½ cup granulated sugar. Mix on medium speed for about 30 seconds until the mixture is smooth and combined. Scrape down the bowl.

Add 1 large room-temperature egg, 1 large room-temperature egg yolk, 2 teaspoons pure vanilla extract, and ½ teaspoon pure almond extract to the mixer. Mix on medium speed just until the egg and extracts are incorporated (stop as soon as the mixture is uniform).

Reduce the mixer to low speed. Add half of the flour mixture and mix just until incorporated. Add the remaining flour mixture and mix on low just until the dough comes together. Do not overmix.

Remove the bowl from the mixer and, using a sturdy spatula or wooden spoon, fold in 1 cup white chocolate chips and ½ cup chopped macadamia nuts until evenly distributed.

Press a piece of plastic wrap directly onto the surface of the dough in the mixing bowl and refrigerate the dough for 45 minutes.

When the dough has finished chilling, preheat the oven to 325°F and line a sturdy baking sheet with parchment paper.

Using a 3-tablespoon cookie scoop, tightly pack dough into the scoop and place 6 scoops of dough onto the lined baking sheet, spacing the scoops evenly. If you like, press a few additional white chocolate chips and chopped macadamia nuts into the tops of the scoops for presentation.

Bake the cookies for about 14 minutes, or until the edges are just lightly browned.

Remove the baking sheet from the oven and immediately sprinkle the warm cookies lightly and evenly with the 1 teaspoon sea salt flakes.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat scooping and baking with the remaining dough.