White chocolate and cranberry cookies

White chocolate and cranberry cookies

These are THE cookies.  They are everything.  Perfectly soft and chewy.  In fact, not to make you jealous, but I’m eating one now with a glass of milk and they are so good.

This was batch two.  The first batch I made with my cookie recipe from YEARS ago, but they just didn’t turn out quite right.  I wasn’t sure if it was something I did or just the recipe.  I wanted that real bumpy, American texture.  Whereas I ended up with more cookie cakes!

So after a little bit of googling I made one change to my recipe and then they were perfect!  And of course I had to make them festive with some white chocolate and cranberries.  Delicious!

So how can you guarantee the perfect cookie?  Melted butter.  The first batch I made meant I ended up with a dough that I could roll into little balls.  It meant they did not spread as well and were quite thick.  But melting the butter meant this ended up more like a thick batter than a dough and instead of rolling, I spooned each cookie onto the baking sheet.

I also increased the amount of stuff in each cookie.  You really want lots of chocolate and cranberry.  This means you get a you a really lumpy batter.

White chocolate and cranberry cookies
Yields 20
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  1. 170 grams unsalted butter
  2. 200 grams light brown soft sugar
  3. 100 grams golden caster sugar
  4. pinch of sea salt
  5. 1 large egg
  6. 250 grams plain flour
  7. 1/2 teaspoon bicarbonate of soda
  8. 150 grams dried cranberries
  9. 150 grams white chocolate, large chunks
  1. Preheat your oven to 170 degrees celius (fan oven). Line a large sheet with baking paper.
  2. Melt the butter on a low heat. Once melted add to the sugars and beat with a spoon until smooth and combined. Add the salt and the egg and beat with an electric whisk for 5 minutes until light and fluffy.
  3. Add the flour and bicarbonate of soda and fold until just combined.
  4. Add the cranberries, saving a few of topping each cookie, and the white chocolate chunks. Don't worry about the texture, it should be more like a thick batter than a dough.
  5. Place 1 tablespoon blobs on the baking paper, ensuring they are well spread out. I baked mines in batches of about 6 as these guys really spread. Using the remaining cranberries add a few to the top of each cookie. This way you ensure that lovely red colour really comes through!
  6. Bake of about 15 minutes or until very light golden brown and the middle is still soft. Leave to cool for 10 minutes on the baking sheet.
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