Work has unfortunately been busy and I haven’t had as much motivation to bake as I would’ve liked in this festive season, so this super simple cookie recipe was just what I needed to get back into it! White chocolate and cranberry is a timeless combination that I like all year round, but I’ve never really had a good excuse to bake them until now.
I’ve adapted Nigella’s chocolate chip cookie recipe – it’s my favourite and I think it makes the best big, chewy cookies which are just going crisp on the edges. This recipe also easily adjust for double and half quantities.
Makes 14 large cookies
- 150 g unsalted butter, softened
- 90 g soft light brown sugar
- 90 g white caster sugar
- 2 tsp vanilla extract
- 1 egg + 1 egg yolk
- 300 g flour
- 1/2 tsp bicarbonate of soda
- 200 g white chocolate, chopped
- 90 g dried cranberries
- Preheat the oven to 170°C / 150°C fan / 325°F.
- Line the baking sheets with parchment paper.
- Melt the butter, and cream together with the brown and white sugars.
- Add in the vanilla extract and the eggs and mix until the mixture is light and creamy.
- Sift in the flour and bicarbonate of soda, and fold the wet and dry ingredients together.
- Gently stir through the chocolate chunks and dried cranberries.
- It is ideal to chill the cookie dough in the fridge for at least an hour before baking, but if you’re short of time, it should be fine to use the dough straightaway.
- Using an ice-cream scoop or two tablespoons, scoop the cookie dough into ping-pong sized balls and drop them on the baking sheet. Keep them at least 8 cm apart, as these will grow when baked in the oven.
- Bake for 15-17 minutes until the edges are golden. The centres will still be soft but will firm up when cooled. Leave to cool for 5 minutes on the baking sheet.