115g essential Waitrose Butter, softened
60g icing sugar, sifted
100g plain flour
20g Green & Black’s Organic Cocoa
½ tsp vanilla extract
75g Green & Black’s Organic White
Cooking Chocolate, roughly chopped
25g macadamia nuts, roughly chopped


1 Preheat the oven to 180°C, gas mark 4. Cream the butter and icing sugar together until pale. Sift together the flour and Green & Black’s Organic Cocoa and beat into the creamed ingredients with the vanilla extract. Stir in the Green & Black’s Organic White Cooking Chocolate and macadamia nuts.

2 Using your hands, dusted in a little cocoa to stop the mixture sticking, roll the mixture into 16 walnut-sized balls and place them on 2 buttered baking sheets. Press each one down with a fork and then bake for 15 minutes until cooked through. Cool for a couple of minutes on the trays, then transfer to a wire rack to cool completely

Nutrition: 134kcals/1.4g protein/11.9g carbohydrate/6.9g sugars/9g fat/5g saturated fat/0.5g fibre/0.2g salt per cookie

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