Cranberry and white chocolate cookies

Cranberry white chocolate cookies

Cranberry and white chocolate is a classic combination, with the slight bitterness of the cranberries being the perfect foil for the sweetness of the white chocolate, and putting them together in a cookie is something I’ve been meaning to do for a long time.

I’m also constantly in search of the perfect chewy cookie recipe, and although I have another REALLY good one to post soon, I think the dough for these is possibly the best I’ve made so far.

The cookies turned out just how I like – soft, chewy, puffy and with just the right amount of bite. I think I was a bit stingy on the chocolate and cranberries though, I used what I had in the cupboard but if I made them again I think I would up the quantities of both, by half again.

The recipe for these comes from Table for Two, and if my recommendation isn’t enough to make you want to bake them, TfT’s pictures will, I can promise you! They look so tempting that I made them within a month of bookmarking the recipe, which pretty much never happens…

Cranberry and white chocolate cookies (adapted from Table for Two)

Makes 24

  • 60g butter
  • 100g caster sugar
  • 100g light brown sugar
  • 1 medium egg
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • 180g plain flour
  • 1tsp bicarbonate of soda
  • 1/2 tsp salt
  • 100g white chocolate, chopped
  • 60g dried cranberries

Beat the butter to soften then add both sugars and cream until light and fluffy. Add the egg, vanilla and milk and beat again until fully combined, then sift in the flour, bicarb and salt and fold to combine. Stir in the chocolate and cranberries and then chill the mixture in the fridge for at least half an hour.

Roll the chilled dough into 24 balls – I weighed mine to make sure they’re all the same but that’s probably not necessary! Place spaced out on a baking sheet (I had to do this in 4 batches of 6) and bake in a preheated oven at 180 degrees for about 12 minutes – keep an eye on them though, you want to take them out when they are golden but still soft in the middle.

Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They do taste incredible warm though, so don’t feel obliged to wait!

As this was one of the rare occasions I actually make something I have bookmarked rather than just adding it to my huge to-bake like, I’m entering these cookies to Bookmarked Recipes, hosted by Jac at Tinned Tomatoes. Hopefully I’ll get through a few more of my list this month as well!

bookmarked recipes new logo

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7 thoughts on “Cranberry and white chocolate cookies

  1. Puffy and chewy cookies sound perfect to me – definitely bookmarking this recipe. Love the way your chocolate has remained white – mine often seems to scorch in the oven whilst baking.

    • The chocolate staying white was definitely fluke rather than skill! I don’t think I used an especially good white chocolate either, I’ve got a feeling it was Lidl own brand stuff… Good luck if you do try the recipe, let me know how it goes!

  2. These look and sound delicious! Great pics too. Like the idea of weighing them to make sure they’re all the same – definitely going to try that, I always end up with a mixture of hulking and tiddly cookies!

  3. Pingback: The Boy Who Bakes chocolate chip cookies | hungryhinny

  4. Cranberry and white chocolate are probably my favourite combination in cookies! I’ve tried a recipe already which I do like, but I’m going to try yours as it looks very nice!

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