Cookies with white chocolate and macadamia nuts

I have a thing for cookies, which will be come clear as times go by. I just loved them and they often are so easy to make. The perfect cookies for me, are the ones that are crips on the outside and chewy on the inside.

This version with white chocolate and macadamia nuts are very decadent, as macadamia nuts tends to by very costly.

White chocolate and macadamia nuts cookies

Course Cookies
Keyword macadamia nuts, white chocolate
Prep time 10 minutes
Cooking time 15 minutes
Total time 25 minutes


  • 215 gram flour
  • 1 tsp baking powder
  • 115 gram butter - soft
  • 125 gram muscovado sugar - light
  • 50 gram sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 100 gram white chocolate chips or chopped chocolate
  • 65 gram macadamia nuts the larger nuts should be halved


  1. Mix flour, baking powder, butter, sugar, vanilla and egg either by hand or in a free standing mixer until the dough come together

  2. Add the chocolate and nuts

  3. Place the dough in small limps on a baking sheet with parchment paper using either 2 spoons or an ice cream scoop

  4. Bake at 190 ℃ for 10-12 minutes until the start becoming golden around the edge

  5. Leave to cool for a minute or two on the baking sheet before transferring to a cooling rack

  6. Keep in a air tight container 

Vanilla cupcakes with white chocolate

I am big fan of cupcakes, especially if they have a bit layer of frosting on them. I have a recipe I always turn to, when cupcakes are on the baking menu. The recipe is for plain vanilla, but can easily be spiced up with other ingredients. Here I added som white chocolate.

Vanilla cupcakes with white chocolate

Course Cake, Dessert
Keyword Cupcake, white chocolate
Prep time 10 minutes
Cooking time 20 minutes
Total time 30 minutes
Servings 16 cupcakes



  • 4 Eggs
  • 3 dl suger
  • 200 gram butter, soft
  • 5 dl flour
  • 1 tbsp baking-powder
  • 2 tbsp potato flour (or corn flour)
  • 1,5 dl milk
  • 1 tsp vanilla extract
  • 150 gram white chocolate, half cropped fine


  • 500 gram icing sugar
  • 160 gram butter
  • 1/2 dl milk
  • a few drops vanilla extract



  1. Whisk eggs and sugar together until airy and fluffy. Add butter, flour, baking powder and potato flour and mix with a hand mixer or free standing mixer. Add the milk and vanilla extract a bit at a time and mix the batter until combined. Stir in the cropped chocolate with a spoon. 

  2. Divided the batter into about 16 muffincases, but start with only filling them half way. Place a piece of the chocolate on top of the batter, and fill in with the remaining batter.

  3. Bake the cupcakes for about 10-15 minutes at 225 ℃

    Place on a rolling rack to cool before frosting


  1. Beat sugar and butter together with a hand mixer or a freestanding mixer. When it starts to come together, add the milk and vanilla extract and the color of your choice. Keep whisking until it becomes airy and fluffy, but make sure not to over whisk. 

  2. Put the frosting in a piping bag. If you want too make roses, you should use a 1M tip. 

  3. The chocolate I used for the recipe is from Valhrona


You can freeze the cupcakes as long as the haven't been frosted. 

The white chocolate the be replace with dark og milk chocolate or left out of the recipe. 

This recipe was originally posted on my danish website