As the festive season was upon us I decided to make some cookies. Having used a great chocolate chip recipe before I modified it to fit the season. I decided to make white chocolate and cranberry cookies as I was a bit fed up of Christmas spices and chocolate orange flavoured foods that were slowly taking over my house by this point! FYI – this recipe is for a soft cookie, not a chewy one.
- 150g soft unsalted butter
- 125g soft light brown sugar
- 100g caster sugar
- 2 tsp vanilla extract
- 1 egg plus 1 egg yolk
- 300g flour
- ½ teaspoon bicarbonate of soda
- 150g dried cranberries
- 200g white chocolate chunks (or a chopped up chocolate bar)
- Preheat the oven to 170°C. Prepare a tray or sheet with baking parchment or greaseproof paper.
- Melt the butter and then combine it with the sugars and vanilla extract.
- Add the egg and egg yolk and combine so the mixture is light and creamy.
- Slowly mix in the flour and bicarbonate of soda until just blended, then add the chocolate chunks and dried cranberries.
- Spoon or use an ice cream scoop (great for keeping the cookies roughly the same size) on to the tray, using your judgement to keep them a reasonable distance from others due to spreading while baking. Note – unless you flatten the dough they won’t spread out too much!
- Bake for roughly 15-20 minutes in the preheated oven, or until the edges are lightly browned. These cookies will be very soft out of the oven, you may think they are not done but they will be.
- Transfer to wire racks to cool.