Preheat the oven to 180°C and line a baking tray with baking paper.
Melt the butter in a small saucepan over medium heat. Continue cooking until it turns golden brown and smells nutty and fragrant. Remove from the heat and allow to cool slightly.
Transfer the browned butter to a mixing bowl and whisk in the sugars, egg, milk, and vanilla essence until combined.
Add the bi carb soda and plain flour, mixing until a soft cookie dough forms. Fold through the dark chocolate and roasted macadamias.
Roll the dough into evenly sized balls and place onto the lined tray, gently pressing each one slightly flat. Sprinkle with a pinch of salt.
Bake for approximately 8 minutes for soft, chewy cookies, or slightly longer if you prefer a firmer texture.
Remove from the oven and allow to cool briefly on the tray before serving warm.
