White Chocolate & Cranberry Cookies

Ingredients

1 cup white sugar

1 1/2 cups soft brown sugar, firmly packed

Pinch of salt

230g butter, melted

2 eggs

2 tsp vanilla extract

2 1/2 cups plain flour

1 tsp baking soda

240g white chocolate, roughly chopped

200g Cinderella Dried Cranberries

Method

1. Whisk together the white sugar, brown sugar, salt, and butter in a large bowl until smooth.
2. Whisk in the eggs one at a time, then the vanilla extract.
3. Sift in the flour and baking soda, then gently fold the mixture to combine, taking care not to overmix.
4. Fold in the chocolate and cranberries. Roll the dough into small balls (around 28 for medium-sized cookies), and place in a single layer in airtight containers lined with baking paper. Chill the dough overnight. If you want to freeze them for later, after they have been chilled overnight, transfer the dough balls to a ziplock bag and place in the freezer.
5. Preheat the oven to 180˚C. Line some metal cookie sheets with baking paper. Arrange the cookies on the baking paper, leaving around 8cm around each cookie to allow for spread.
6. Bake for 12-15 mins, depending on how large they are and how chewy or crunchy you prefer them. Cool on a wire rack.

 

Recipe by @Basil.and.Lime

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