Recipe that blends the sweet taste of white chocolate and the fruity flavor of cranberries into a tasty cookie.
|170 grams unsalted butter softened|
|100 grams brown sugar|
|100 grams caster sugar|
|1 large egg|
|2 teaspoons vanilla extract|
|250 grams plain flour|
|2 teaspoons cornflour|
|1 teaspoons baking soda|
|ping of salt|
|150 grams dried cranberries|
|150 white chocolate chips ( chocolate chunks)|
In a large bowl beat the softened butter until creamy. Add brown and caster sugar to the butter and and beat until fluffy. Add the egg and vanilla extract to the mix and blend all ingredients on medium speed. In a separate bowl sift the flour and add the baking soda and cornstarch. Slowly add the flour mixture to the wet ingredients and beat until combined.
Add the dried cranberries and the white chocolate to the dough. Work the dough until both the cranberries and the white chocolate are combined to the dough. Chill the dough in a refrigerator for at least 1 hour, the chilling process is very important for the final texture to the cookie.
Preheat to oven to 180°C. Spread baking sheet on two baking sheets. Once the dough is chilled, let it sit for about 10 minutes at room temperature. Work the dough using your hands, use a tablespoon of dough and roll it into individual balls. Place each ball on the baking sheet and light squash them against the sheet. Leave some space between the cookies. Cook the cookies for about 10 minutes. When ready the cookies will be very soft, let them sit for about 10 minutes before moving them. Enjoy 🙂