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Macadamia and White Chocolate Chunk Cookies

Baked chewy or crunchy these Chunk Cookies will be enjoyed by all.



Preparation Time: 

12 minutes (+15-18 minutes baking time)



  • 125 g butter, softened

  • 1/3 cup (115 g) Saunders' Malt Extract

  • 1/4 cup (55 g) brown sugar

  • 1 large free-range egg

  • 2 cups (300 g) self raising flour, sifted

  • 200g white chocolate, roughly chopped

  • 1 cup (140 g) macadamias, roughly chopped

  1. Preheat the oven to 170°C (150°C fan-forced). Line two oven trays with baking paper.

  2. Process the butter, Saunders' Malt Extract, sugar and egg in a food processor until well combined. Add the flour and pulse until just combined. Transfer the mixture to a large bowl and stir in the chocolate and macadamias.

  3. Roll tablespoons of the dough into balls and place on prepared trays about 4 cm apart. Flatten balls to about 1 cm thick and bake for 15-18 minutes until golden.

  4. Cool on trays for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container.

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