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Chocolate & Macadamia Nut Cookies

Discover our Chocolate and Macadamia Nut Cookies recipe, made with cranberries this is a deliciously crunchy treat.
  • Cooking time25 minutes
  • Prep time30 minutes
  • Servings20 portions
recipe image Chocolate & Macadamia Nut Cookies


  • 125g Stork block
  • 125g brown sugar
  • 1 medium egg
  • 175g plain flour
  • 1 level teaspoon baking powder
  • 100g white chocolate
  • 75g macadamia nuts
  • 30g dried cranberries
  • Baking paper
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 200°C, 180°C fan oven, Gas mark 6. Whisk the Stork, sugar and egg with an electric hand mixer until smooth. Add flour and baking powder and stir into the mix.
  2. Coarsely chop the chocolate and macadamia nuts. And stir with the cranberries into the dough.
  3. Using a tablespoon, spoon dough onto a baking sheet covered with baking paper. Bake the chocolate cookies in a preheated oven for 15-20 minutes until light brown. The chocolate cookies may be a little soft coming out of the oven. Allow to cool on the baking sheet.
  4. Instead of storing the cookies in a tin, it is better to freeze them.