So you could make ordinary chocolate chip cookies, or you could up the chocolate ante and make these, with nice chunks of chocolate instead of itty bitty chocolate chips. Just imagine a chewy chocolate cookie, with some velvety white chocolate chunks and finally some sweet but perfectly tart cranberries thrown in too… Tasty, chewy and easy…. And these are sooo easy to make and guess what, they have fruit in them, so a tick there for us I say!
I must say though, if you make them golf ball size when you pop them on the trays, then prepare for them to be as big as the palm of your hand when cooked (the size these ones are) – which is the perfect size in my opinion, coz then I can say that I only had one. Except I pretty much never have one…
Now you’ll notice that I use dark brown sugar (or muscovado sugar) in this recipe. I use dark brown sugar in anything that calls for brown sugar. Because it’s amazing! I love how different the taste is with dark brown sugar. Give it a go, I think you’ll be pleasantly surprised.
I always refrigerate this cookie dough, as I do with my Spiced Treacle cookies, or Fave Choc Chunk Cookies before baking. As with most of my baking tips, the tip comes from a lesson learned (yep, and quite a bit of swearing!). So many times I’ve made these and they’ve ended up as basically one really thin cookie on the tray – coz they spread and pretty much all joined together! But you know what – pour some Dark Chocolate Ganache over them crumbled up (with the ice cream.. yes indeed) and instant dessert! So I usually roll these into golf ball size balls, pop them onto the lined trays, refrigerate, then straight into the oven.
Easy White Chocolate & Cranberry Cookies
– 1 teaspoon vanilla extract
– 1.5 cups of dark brown or muscovado sugar
– 1 egg
– 1.5 cups Plain Flour
– ½ cup cocoa
– 1 teaspoon bicarbonate of soda or baking soda
– 200g / 7oz chopped white chocolate
– 1 cup dried cranberries chopped roughly
Preheat oven to 170°C or 340°F. Line a cookie tray with baking paper.
Beat butter, sugar and vanilla until pale and fluffy. Add the egg and beat until well combined.
Add the cocoa, flour and baking soda in two batches, mixing slowly.
Add the chopped chocolate and chopped cranberries and stir until combined.
See Baking Tip above – roll into golf ball size balls and place 5cm / 2 inches apart on the lined tray. Refrigerate for an hour, then pop in the oven.
Bake for 10-12 minutes and cool on the trays. Don’t be tempted to take them off the trays to cool, because they’ll break up. Mind you, that’s a good excuse to have to eat that one. What a shame…
Makes around 20 cookies.