White chocolate, cranberry & macadamia cookies

a tin of white chocolate chip cookies

The best white chocolate, cranberry, and macadamia nut cookie recipe in the world.


300gm white chocolate bars cut up into chunks – big and small pieces

100gm salted butter (at room temperature)

1 large free-range egg

50gm muscovado / brown sugar

80gm caster sugar

1 tsp vanilla extract

180gm (or 1 1/4 cup) flour

1 tsp baking powder

50gm dried cranberries

50gm macadamia nuts chopped


Pre-heat the oven to 180C / 350F and line 2 baking trays with baking paper.  

Melt 90 gms of the choc in a double boiler, then cool a little.

Using an electric mixer beat the room temperature butter, egg, sugars, and vanilla until creamy.

Beat in the melted and cooled white chocolate.

Stir in the flour, baking powder, cranberries, nuts, and remaining chocolate to make a stiff dough. Reserve a few pieces of white chocolate & cranberries if you wanted to add them on top (optional).

Using a tablespoon measure, drop small mounds well-spaced on a lined baking sheet (silicone baking sheets work really well too).

Bake for 10 – 12 minutes checking from 10 minutes. They are ready when they are light brown around the edges.

Allow the cookies to cool for 1 -2 minutes then put them on a cooling rack. This is quite important as they carry over cooking after baking and can go a bit too brown if left on the baking pan.

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