Delicious, sweet, soft-baked White Choc Chip Cranberry Cookies. A winning combination, the sweetness of the white chocolate is a pleasant contrast to the tartness of the cranberries. Also consider using tart dried cherries. These are very quick and easy to whip up. This recipe comes from Sally’s Baking Addiction. See her full write up here. True Subway style cookies.
You can substitute the choc chips for milk or dark if you wish, and alternatively you could replace the Cranberries for small chopped pieces of Apricots or Sultanas, whatever you fancy as long as textures and quantity are similar. If I were to make these again I’d use dark chocolate… mmm, but that’s just personal preference. You may also consider adding pistachios to the mix, making sure that you reduce the quantity of the choc chips and cranberries to keep the total amount the same.
This cookie dough is best if refrigerated at least 30 mins before baking. This is an important step in all cookie making. Chilling the dough will also help you roll the balls mess free. Chilling for 30 mins solidifies the fat, incorporates the choc chips and fruit into the batter. prevents the cookies from spreading too much during baking, enhances flavour development, increases chewiness and enhances browning.
You can roll cookie dough into balls and freeze them airtight for future baking, or keep in the fridge for a few days before baking.
For quick, mess free results, use a cookie scoop (like an ice cream scoop), I used the large one for my cookies. Press them down by about half to enable them to flatten out properly when cooking. If you would like your cookies to look extra perfect, try reserving some of the choc chips and cranberries and gently push into the top of the cookie just before baking.
Makes approx 24
- 170 grams Unsalted Butter, softened
- 3/4 Cup Brown Sugar, firmly packed
- 1/4 Cup White Sugar
- 1 Egg
- 2 teaspoons Vanilla Extract
- 2 Cups Plain Flour
- 2 teaspoons Cornflour
- 1 teaspoon Bicarb of Soda
- 1/2 teaspoon Salt
- 3/4 Cup White Choc Chips
- 3/4 Cup Dried Cranberries, Craisins or similar.
- In a large bowl, beat the softened Butter using an electric mixer until smooth and creamy. Add both the Brown and White Sugar and continue to beat until light and fluffy.
- Beat in the Egg and Vanilla.
- In another bowl, whisk the Flour, Cornflour, Bi-Carb and Salt together until well combined.
- Slowly add the dry mixture to the wet, and stir until well combined with no flour pockets.
- Add the Choc Chips and Cranberries and stir through until well incorporated. Mixture will be very stiff, but keep stirring until mixture comes together.
- Chill in the refrigerator for a minimum of 30 minutes.
- Preheat oven to 160 degrees Celsius, Fan Forced.
- Remove from Refrigerator, using a large cookie scoop (about 2 Tablespoons in size), roll dough into rounded balls, place on silicon or baking paper lined cookie trays, press down to about 50% of height.
- Bake for approx 9-11 minutes- depending on size of course.
- Remove Cookies from oven- they will look undercooked and too soft, this is important if you want soft- baked cookies. Do not overcook. They will be barely starting to brown around the edges.
- Leave cookies to rest on trays for 5 minutes before removing to wire cooling racks.