White Chocolate & Cranberry Cookies

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.

Ingredients

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

Directions

  1. Preheat the oven to 170°C / 150°C fan / 325°F.
  2. Line the baking sheets with parchment paper.
  3. Melt the butter, and cream together with the brown and white sugars.
  4. Add in the vanilla extract and the eggs and mix until the mixture is light and creamy.
  5. Sift in the flour and bicarbonate of soda, and fold the wet and dry ingredients together.
  6. Gently stir through the chocolate chunks and dried cranberries.
  7. 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.
  8. 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.
  9. 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.
  10. Enjoy!

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Matcha & White Chocolate Blondies

Matcha (Japanese green tea) is one of my favourite flavours in the world – I love the tea on its own, but I’m also obsessed with matcha ice cream and desserts. On its own, matcha can be slightly bitter, which I think can be nicely balanced out by the sweetness of white chocolate.

This recipe makes approx. 16 blondies, which are great for a dessert, a snack or even breakfast (at least I did!). They’re dense, cake-y blondies with a lovely hint of matcha.

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Ingredients

  • 200 g butter (unsalted)
  • 200 g soft brown sugar
  • 150 g white chocolate
  • 3 free range eggs
  • 200 g plain flour
  • 1 tsp baking powder
  • 4 tsp matcha powder (I used Bloom’s Supercharge Matcha)
  • 1 tsp vanilla extract
  • Pinch of salt

Directions

  1. Preheat the oven to 180°C / 160°C fan / 350°F.
  2. Line your baking tin with parchment paper.
  3. Melt the butter and mix in 100 g of the chopped white chocolate.
  4. Stir until the white chocolate has melted and the mixture is smooth.
  5. In a separate bowl, beat eggs and sugar together until pale.
  6. Sift in the flour and baking powder, matcha powder into the egg and sugar mix.
  7. Add the vanilla extract.
  8. Pour in the cooled chocolate butter mixture and fold everything together.
  9. Transfer the blondie mixture into the baking tin.
  10. Bake for 40 – 45 minutes.
  11. Melt the remaining 50 g of white chocolate and drizzle over the cooled blondies.
  12. Enjoy with a scoop of ice cream or a cuppa tea!

(Recipe adapted from Teapigs.com)