White Chocolate & Macadamia Cookies

A flavoursome combination of macadamia nuts and creamy white chocolate.

Ruth Hinks, UK World Chocolate Master

  • 30 cookies
  • 45 minutes
  • Easy


240g Unsalted butter
180g Caster sugar
50g Egg (1 medium)
360g Plain flour
3g Baking powder
120g Macadamia nuts (chopped)
120g No. 1 white chocolate


  1. Preheat the oven to 180°C.
  2. Mix together the butter and sugar in a bowl taking care not to over-mix.
  3. Add the egg, flour and baking powder.
  4. Add the macadamia nuts and No. 1 white chocolate.
  5. Divide the mixture in two, and hand roll each half to 20cm.
  6. Firm up in the freezer for 15 minutes.
  7. Cut into 1cm slices, and place on a baking tray lined with greaseproof paper, or a Silpat mat.
  8. Bake for 10-12 minutes.

Store in an air-tight container at room temperature for up to 2 weeks.

Ingredients & equipment for this recipe

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