Smooth white chocolate the perfect companion for tart dried cranberries, to further my pleasure it's all wrapped up in a light crisp cookie!
The origins of this cookie recipe are from the wonderful Nigella Lawson, her Milk Chocolate Chip Cookies (from her Kitchen cookbook), a recipe that I have long since admired for it's light chewy texture. I think that it is time that you whipped up a batch and admitted to yourself that you do indeed deserve that treat - Enjoy!
Makes 40 cookies
150g Butter
125g Soft light brown sugar
100g Caster sugar
2 tsp Vanilla extract
1 Large egg, straight from the fridge
1 Large egg yolk (also from the fridge)
300g Plain flour
½ tsp Bicarbonate of soda
150g Dried cranberries
200g White chocolate
Method
Preheat the oven to 170ºC/340ºF/Gas Mark 3, for a Fan oven I preheated to 150ºC. Line either one large or in my case two smaller baking sheets with baking paper and set aside.
Melt the butter, set aside to cool slightly- this prevents it from cooking the eggs! Mix the two sugars together then pour the now slightly cool melted butter and mix until the mixture is well combined.
Add the vanilla extract and the eggs, mix slowly at first then increase to full speed.
Add the flour in two batches to the egg batter on the lowest speed and mix enough to just combine.
Meanwhile roughly chop the white chocolate into thumbnail sized pieces.
Add the dried cranberries and the chopped white chocolate to the cookie dough, barely mix together. Overworking the cookie dough will lead to tough cookies.
My trusty cookie scoop (a.k.a really small ice-cream scoop) hard at work :) Nigella recommends that the cookie dough remains completely cool, so either place in the fridge between batches or place the whole mixing bowl in a basin of ice. Place walnut sized pieces onto the prepared baking sheets.
Place the cookies about 4cm apart as they will spread while baking. Bake in the center of the oven for 14 minutes or until they lightly toasted around the edges and a light golden colour.
Leave to cool on the baking tray for 4-5 minutes, the cookies will harden as they cool.
Cool completely on a wire rack.
Method
Preheat the oven to 170ºC/340ºF/Gas Mark 3, for a Fan oven I preheated to 150ºC. Line either one large or in my case two smaller baking sheets with baking paper and set aside.
Melt the butter, set aside to cool slightly- this prevents it from cooking the eggs! Mix the two sugars together then pour the now slightly cool melted butter and mix until the mixture is well combined.
Add the vanilla extract and the eggs, mix slowly at first then increase to full speed.
Mix on high for 3-5 minutes until the mixture is pale and creamy. Weigh the plain flour, add the bicarbonate of soda and give a quick stir to combine.
Meanwhile roughly chop the white chocolate into thumbnail sized pieces.
Add the dried cranberries and the chopped white chocolate to the cookie dough, barely mix together. Overworking the cookie dough will lead to tough cookies.
My trusty cookie scoop (a.k.a really small ice-cream scoop) hard at work :) Nigella recommends that the cookie dough remains completely cool, so either place in the fridge between batches or place the whole mixing bowl in a basin of ice. Place walnut sized pieces onto the prepared baking sheets.
Place the cookies about 4cm apart as they will spread while baking. Bake in the center of the oven for 14 minutes or until they lightly toasted around the edges and a light golden colour.
Leave to cool on the baking tray for 4-5 minutes, the cookies will harden as they cool.
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