Coconut-Macadamia Chocolate Chip Cookies

Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat coconut butter, macadamia butter, sugar, and vanilla in a large mixer bowl at medium speed until creamy. Add egg and beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips. Chill dough in the refrigerator for 30 minutes.

Preheat oven to 350°F and line 2 baking sheets with silicone mats or parchment paper. Form 1 1/4″ balls of dough and place 2 inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 to 10 minutes, until tops are cracked and cookies are light blonde. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.