Beat the butter and sugar in a large bowl until frothy, then gradually add the beaten egg and mix well with the butter and sugar. Sieve baking powder, flour and salt into the creamy mass and work everything into a soft dough. Stir in the macadamia nuts and chocolate.
Using a teaspoon or spatula, place 24 small dough piles on the baking sheets lined with baking paper. It is important to leave enough space between the piles of dough, as they will come apart when baking. For 24 smaller piles of dough, 2 baking trays are ideal.
Bake at 190 ° C in a preheated oven for about 10-12 minutes until golden brown. Let the finished cookies cool on a wire rack.
Variants:
Use Brazil nuts or other nuts. Replace white chocolate with whole milk or dark chocolate.
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