Recipe Ginger Macadamia Chocolate Cookies

These little delights cannot be surpassed. Perfect balance of sweetness from choc, heat from the ginger and an earthy buttery-ness from the macadamias. Give these a go, you won’t be disappointed.


  • 120g butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1 cup macadamias, roughly chopped
  • 1/2 cup crystallised ginger, roughly chopped
  • 1 cup white chocolate

*** optional: extra macadamias, ginger & dark choc for the top


  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Vigorously stir together the butter and sugar until combined. Add in eggs and mix.
  3. Add flour, baking power, macadamias, ginger and white chocolate.
  4. Stir until the dough comes together. Form into golf ball sized cookies and arrange on the baking tray. Make sure there’s a little room between each for when they spread.
  5. Flatten each cookie with your palm and sprinkle with extra toppings.
  6. Bake for 20-25 minutes or until golden brown. Allow to cool and drizzle with dark chocolate and extra toppings if desired.

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