Chunky White Chocolate and Macadamia Cookies

As a female, I love chocolate. I have always had a sweet tooth for it. As a teenager I could eat a whole block of chocolate in one sitting… Now that I’m older I’m less likely to binge on a whole block… It might still happen, but it’s not as frequent anymore. Regardless of age, I’ll probably always still have that sweet tooth for chocolate!

One type of chocolate I really enjoy is white chocolate. It’s almost the forgotten chocolate: we always see desserts containing milk chocolate or dark chocolate, and less desserts with white chocolate. Because it’s rarer, it always feels like a special treat to eat it.

That’s why I love making cookies with white chocolate. It’s a little treat to myself and anyone who eats them! The best pairing in cookies with white chocolate has to be macadamia’s. They give the cookies a bit of texture and perfectly compliment the white chocolate.

It’s even better when the cookies have a goey centre. Maybe that’s why the cookies from Subway always tasted so good?

Now that I’m gluten intolerant, I can’t enjoy most white chocolate and macadmia cookies. That’s why I enjoy baking them at home – I can easily whip up these bad boys at home and not miss out on the chocolatey-gooey-centre-sweet-goodness.


  • 125g softened butter
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 cup plain flour
  • 1 cup self raising flour
  • 200g white chocolate
  • 150g unsalted macadamia nuts
  • Extra butter
1. Roughly chop block of white chocolate and macadamia nuts until in small, rough pieces. Set aside.
2. Preheat oven to 180 degrees for a fan forced oven. Lightly grease a baking tray with extra butter.
3. Beat butter and brown sugar in bowl with electric mixer until thick and creamy. Add egg and vanilla essence and beat until combined.
4. Sift the flours over the bowl. Fold in the flour until well combined. Mix in the chocolate and nuts.

5. Take spoonfuls of mixture and roll in your hands into small balls of dough. Place the dough on the tray and flatten slightly with a fork or spatula.

6. Bake for 10-15 minutes until slightly golden brown. Take out if oven and set aside to cool slightly. Transfer cookies to wire rack to cool completely.

7. Store in airtight container. Serve with tea or coffee or have as a light afternoon snack!


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