White Chocolate Macadamia Nut Cookies

Line a baking sheet with parchment paper. In a large bowl, whisk together brown sugar, melted butter, granulated sugar, egg, egg yolk, and vanilla. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Gradually fold flour mixture into sugar mixture until almost completely combined. Fold in nuts and white chocolate. Using a ½-cup dry-measuring cup, scoop dough (about 140 grams each), and place 2 inches apart on prepared pan. Press a 3-tablespoon spring-loaded scoop, rounded side up, into middle of each dough scoop to create a mounded center with a border. Cover and refrigerate for at least 2 hours or overnight. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Place dough 3 inches apart on prepared pans. Top with white chocolate. Bake until golden brown, 12 to 15 minutes, rotating pan halfway through baking. While cookies are still hot, gently swirl a 4- to 5-inch round cutter in a circular motion around each cookie to create an even round. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.