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White chocolate and cranberry cookies
Serves 12 | prep 15 mins | total time
White chocolate and cranberry cookies
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Serves 12 | prep 15 mins | total time
These ultra-chewy cookies are packed with chunks of white chocolate and cranberries
Rate
Nutritional information (per serving)
Calories
282Kcal
Fat
14gr
Saturates
8gr
Carbs
35gr
Sugars
23gr
Fibre
1gr
Protein
3gr
Salt
0.2gr
Ingredients
- 135g unsalted butter
- ½ tsp vanilla extract
- 75g caster sugar
- 75g light brown soft sugar
- 1 large egg, beaten
- 180g plain flour
- ¼ tsp ground ginger
- ½ tsp bicarbonate of soda
- 150g white chocolate, chopped into small chunks
- 1 x 75g pack dried cranberries
Step by step
Get ahead
The cookies keep for 3-4 days in an airtight container. The uncooked cookie dough (shaped into balls) can be frozen for up to 1 month (defrost before baking).
Heat the butter very gently in a pan, or in the microwave, until melted, then pour into a large mixing bowl. Add the vanilla extract and both types of sugar and beat until smooth. Mix in the egg.
In a separate bowl, sift the flour, ginger, bicarbonate of soda and a pinch of salt together, then mix into the butter mixture, a spoonful at a time. Feel free to use a free-standing electric mixer for this, as it’s quite a thick mixture.
Add the white chocolate and the dried cranberries to the cookie dough and mix well. Put the dough in the fridge to chill for at least 2 hours.
Line 3 large baking trays with baking paper (or cook in batches, if needed) and preheat the oven to 170°C, fan 150°C, gas 3. Use a spoon to break up pieces of dough (roughly speaking, about 2 tablespoonfuls in size) and roll them between your hands to form balls. Put 4 on each baking tray, leaving plenty of space between each ball in order for the cookies to spread as they cook.
Bake for 15-20 minutes, or until they are lightly golden and crisp at the edges. Leave to cool for 5 minutes on the tray, then allow to cool on a wire rack for 10 minutes – they will firm up as they cool.