Prepare two cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the flours, baking soda, sea salt, baking powder and matcha powder together. Set aside.
Add the sugar and olive oil to the bowl of a stand mixer, and mix on low speed until it forms a smooth paste (or whisk by hand/use a handheld mixer).
Add the egg, egg yolk, milk and vanilla extract and mix until well-combined; about a minute.
Add the flour mixture to the bowl and mix on low speed (or with a spatula) until just incorporated; about a minute. Turn off the mixer and scrape down the sides of the bowl to make sure all the flour is incorporated properly. Stir in the white chocolate chips and macadamia nuts with a spatula.
Use a tablespoon to scoop out the dough, and roll into balls. Space the cookies 2-3 inches apart on the prepared baking sheets, and press down gently on each one to flatten it slightly. Transfer the baking sheets to the fridge to chill for 30 minutes. While the dough is chilling, preheat the oven to 375 F.
Bake one sheet at a time, for about 12 minutes. Rotate the sheet halfway through baking. Bake until cookies are lightly golden brown and still puffy, and the edges have begun to set but the centers are still soft.
Let the cookies rest on the sheet for five minutes, then transfer to a wire rack to cool completely.
The bread flour isn't necessary, but an awesome addition as it gives the cookies a chewier texture. If you don't have any on hand, use the same amount of all-purpose flour instead.