To brown the butter, place it in a small saucepan over medium heat and stir constantly until it starts to darken in color and develop small brown chunks.

Browning the butter is optional, and you can skip this step and simply add the melted regular butter to the bowl with the rest of the ingredients.

To a large bowl, add the melted butter, brown sugar, white sugar, milk, vanilla, and vinegar, and whisk until combined.

Next, add the flour, baking powder and soda, and salt and combine until you form a dough.

Chop the macadamia nuts and add them to the dough, along with the white chocolate chips.

Use a cookie scoop to scoop out the cookie dough onto a cookie sheet.

Add more white chocolate chips and macadamia nuts on top of the cookies if you wish.

Refrigerate the cookie dough for 30 minutes. Also, preheat the oven to 350*F.

Place the cookies in the oven and bake them for 12 minutes.

Then take them out and leave them at room temperature for at least five minutes. This is really important as they are going to continue baking while on the hot cookie sheet. I know it's tempting, but don't eat them just yet!

Once the cookies have set at room temperature, top them with flakey salt and dig in!