Cranberry Chocolate Chip Cookies
from Emily (who loves food)
The perfect christmas treat. A chewy brown sugar based cookie, punctuated with dark chocolate chips and sweet dried cranberries. If you prefer white chocolate, chuck white chocolate in instead. Then pile them high in a cookie jar and pull it out on christmas day.
Unfortunately it on-and-off rained on christmas here. Which, in New Zealand, where december is well into official ‘summer time’, is a little disappointing. Especially since 90% of the days have been beaming with sunlight since we got back from Thailand. I suppose it’s more like ‘turkey weather’ – which is when we imagine ourselves to be on the opposite side of the globe, rugged up with a crackling fire and wearing fuzzy socks and mittens.
(That being said, the one time I was on the other side of the world for christmas, it was a stellar day that would have rivalled our summer. Everyone had to run out and buy shorts, because we thought we had been coming into winter, and had only packed warm clothes.)
And of course, there’s the post-christmas lethargy that big meals and bigger deserts with fun-sized chocolate bars squeezed in between can only bring. Certainly, these cookies wont have helped.
But hey, it’s christmas.
Cranberry Chocolate Chip Cookies – Makes about 20-24 cookies
Prep time: 15 mins + chilling time Cook time: 15 mins
Adapted from the Little and Friday Cookbook
- 125 grams butter, softened
- 1 1/4 cup tightly packed brown sugar
- 1 egg
- 1 tsp vanilla essence
- 1 1/2 cups flour
- 1/2 tsp baking powder
- pinch of salt
- 1 1/2 cups of a mixture of dark chocolate chunks and cranberries – ratio to taste
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and vanilla essence, and beat again, until voluptuous and moussey.
Remove the bowl from the mixer, and add in the flour, baking powder and salt (sift it if you’re worried about lumps, but I personally hate sifting, and skip it in anything but the finest angel food cake.) Use a spatula or wooden spoon to mix it all together into a soft dough, then add in the cranberries and chocolate chips.
Tip the dough into a zip-lock plastic bag, and pop it in the fridge for at least an hour – overnight is ideal – to chill and firm up.
Preheat the oven to 180c and line two cookie trays with non-stick baking paper.
Roll the chilled cookie dough into rounded tablespoons, and place the delicious little spheres about a three-finger-width apart on the cookie tray.
Bake in the oven for 15-17 mins, or until golden brown*. Remove, and allow to cool and set completely before packing away.
* Because of how much brown sugar there is in the recipe, you can expect the cookies to come out darker, with a more caramelly flavour than white-sugar based cookies. So don’t worry if you think they look a bit browner than normal, so long as they aren’t burnt.