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.
- 170 grams unsalted butter
- 200 grams light brown soft sugar
- 100 grams golden caster sugar
- pinch of sea salt
- 1 large egg
- 250 grams plain flour
- 1/2 teaspoon bicarbonate of soda
- 150 grams dried cranberries
- 150 grams white chocolate, large chunks
- Preheat your oven to 170 degrees celius (fan oven). Line a large sheet with baking paper.
- 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.
- Add the flour and bicarbonate of soda and fold until just combined.
- 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.
- 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!
- 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.
