White Chocolate and Cranberry Cookies

23 Dec 2016

Throughout all of my baking posts this season, I've been bigging up the spices, peppermint, orange and chocolate. I realised - as I was perusing the baking aisle in Asda - that I'd totally forgotten about cranberries, a.k.a the fruit of Christmas. So naturally, I had to pick some up and make something with them. These are my white chocolate and cranberry cookies, using the cookie recipe that I was famed for in my old workplace (I've actually had that particular recipe - my best double chocolate chip cookies - in my drafts for months and months. Maybe it'll see the light of day in 2017) and it just worked perfectly!

If you're into cookies that are more on the cakey side with a slightly crunchy outside, you're going to love these. They're chunky, dense and filled with flavour! What makes them even better is that the recipe is so versatile, so if you wanted to swap out the chips or the cranberries for something else, you totally could. I made these cookies once with chunks of Terrys Chocolate Orange, and they went down a storm. So if you aren't big on cranberries, just take them out. Same goes for the white chocolate! They can be totally personalised to your tastes, making them ideal for feeding fussy eaters.

You will need:
150g salted butter (softened)
80g light brown muscovado sugar
80g granulated sugar
2 teaspoons vanilla extract
1 large egg
225g plain flour
Half teaspoon bicarbonate of soda
Pinch of salt
200g white chocolate chips
80g dried cranberries

  1. Preheat your oven to 190c and line baking trays with greaseproof paper. I usually need around 4 or 5 baking trays, but if you don't have that many, re-using the tray after you've baked one batch and replacing the greaseproof paper is fine!
  2. Cream the butter and both of the sugars together until it is fluffy and lighter in colour. Beat in the vanilla extract and the egg until the mixture is well combined.
  3. Sieve in your flour, bicarbonate of soda and salt, then fold with a wooden spoon. Add in the white chocolate chips and the cranberries before the dry ingredients are completely mixed in, as I find that it helps to combine them better. I also find that using my hands from this point is a hell of a lot easier.
  4. Put small mounds of dough on to the trays, roughly the size of a walnut, and gently press down on them to make them slightly flatter. 
  5. Pop them into the oven to bake for about 10 minutes or until they go golden brown and slightly still soft in the middle. I usually like to do this one tray at a time, but if you have a fan oven, you should be able to do multiple batches at once! Don't worry if they don't seem done, as this is what gives them the softer, cakey texture, and they firm up as they cool.
  6. Allow them to cool for about 5 minutes on the tray, then transfer them to a cooling rack to cool completely.
Then you're done! There's really nothing to them and you're left with a batch of incredibly delicious cookies. Depending on how much dough you use for each cookie, you could make upwards of 12 cookies from this recipe, so there'll be plenty for everyone. 

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