Cream the butter and sugars: In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. This helps create that chewy texture.

Add egg and vanilla: Mix in the egg and vanilla until smooth. Scrape down the bowl so everything is well combined.

Whisk dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Add to the wet ingredients and mix on low until just combined. Don’t overmix.

Fold in mix-ins: Stir in white chocolate and chopped macadamias. If the dough seems crumbly, add up to 2 teaspoons milk at a time until it holds together but isn’t sticky.

Chill briefly: Cover the bowl and chill the dough for 20–30 minutes. This helps prevent excess spreading and keeps the centers soft.

Prep the air fryer: Preheat your air fryer to 320°F (160°C) for 3–5 minutes. Line the basket with a perforated parchment round or lightly grease it. Avoid blocking airflow.

Shape the cookies: Scoop about 1 1/2 tablespoons of dough per cookie (a small cookie scoop works well). Roll into balls, then slightly flatten to about 1/2 inch thick. Space them out so air can circulate; plan for 4–6 cookies per batch, depending on your basket size.

Air fry: Cook at 320°F (160°C) for 7–9 minutes until edges are golden and centers look just set. If you like extra-chewy centers, err on the earlier side.

Finish and cool: Let cookies rest in the basket for 3–4 minutes to firm up, then transfer to a wire rack. Sprinkle with a pinch of flaky sea salt if you like that sweet-salty finish.

Repeat: Continue with remaining dough. If your kitchen is warm, keep the dough in the fridge between batches.