White Chocolate Macadamia Nut Cookies are the perfect mix of sweet and nutty. They’ve got that soft, chewy texture with ...

This blondie recipe combines the sweetness of white chocolate with a tart blackcurrant sauce. Photo / Babiche Martens Serve these sweet blondies warm with a hearty scoop of icecream.

400g castor sugar 185g couverture white chocolate, melted 5 eggs 30g dark brown sugar 320g plain flour 1 cup macadamia nuts, toasted and roughly chopped Method 1. Preheat the oven to 160C. 2.

Bolstered by brown butter, macadamia nuts, and miso, this extra-chewy chocolate chip cookie’s got depth, balance, and personality.

Sprinkle the white chocolate chunks on top. Bake until the cookies look slightly puffed and dry – about 10 minutes. Leave to cool on the baking sheets.

A blondie is the white-chocolate version of a brownie, and this slice from Danielle Alvarez is like biting into a giant chocolate and macadamia cookie.

Double chocolate and nut: Roughly chop 50g/1¾oz walnuts, pecans or hazelnuts and mix into the batter with 85g/3oz white chocolate chips or chunks and 85g/3oz dark chocolate chips or chunks.