It’s absolutely irresistible! A delicious chocolate chip cookie, with the perfect combination of crunch and silky smoothness. This mouthwatering creation was inspired by a recipe in a magazine that my wife altered to suit our preferences. She’s swapped sultanas for cranberries and omitted milk chocolate chips in preference for dark chocolate. We’re sure you’ll love this recipe as much as we do.
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As with all baking sessions, I strongly recommend to read the whole recipe, then gather all your ingredients and utensils before starting to bake. Realising mid-bake your favourite biscuit tray is in the freezer with sausage rolls, or the choc chips have all been eaten, results in real frustration, and possible need to go shopping mid bake.
Also, I like to have uniform sized cookies, to prevent arguments later, and use either scales or a small mechanical ice-cream scoop; the sort with a squeeze handle, that helps the spoon contents drop out. This tool is great but is not a requirement, I do find it is a good way to get the dough onto the tray quickly and with little fuss.
For this recipe, it is best to have all your ingredients at room temperature, the butter will be softer for mixing, and there us no temperature shock and mixture clumping as they combine. A better raw mix makes for easier baking, and a far better final product.
Plain flour or biscuit flour? Any white plain flour will be okay for this recipe, but as a general guide try to use flour with a 10% or less protein content, They are sometimes referred to as ‘Soft flour’. This covers all the basic plain supermarket flour, and so there is no need to start searching packets or going to go get ‘biscuit flour’ just for this bake. Bread flour has a higher protein content, usually over 11% and will work but give a different texture and not that crisp crunch. Whole wheat, or Whole grain flour will absorb more of the moisture from the egg and would need additional liquid to work (try a tablespoon of milk). Finally, if you use Self-raising, you will get some nice, but rather dry muffins.
I would suggest you really look at the wide choice of choc chips you use when baking. Many marked “suitable for baking” contain only miniscule percentages of the cocoa solids we are wanting for good flavour. Check the ingredients on the pack before you buy, and check the taste of the chips once the pack is open. I use dark and not milk choc chips as I find they are not too sweet, have little or no milk solids too. I sometimes use just a block of good quality choc and break into small pieces, the random edges and odd sizes add to the random combination of each bite.
(Makes about 30 cookies)
- 125g unsalted butter
- 1 teaspoon Vanilla extract
- 275g brown sugar
- 1 Egg (large or extra large)
- 185g White Plain Flour (biscuit flour if available)
- 1 teaspoon Baking Powder
- 35g Cocoa Powder
- 85g Dried Cranberries
- 85g White Chocolate Chips
- 85g Dark Chocolate Chips
- 2 g ( pinch) salt
- Preheat your oven to 160C, 325 F, Gas 3, grease and line at least 2 large baking trays with baking paper or silicon mats.
- In a large bowl, combine the salt, sugar, butter and vanilla, careful not to overmix, but only to remove any clumps or lumps of either butter or sugar. it will still be grainy at this stage but that is okay.
- Add the egg and beat again until smooth.
- Sift the flour, baking powder and cocoa into mix and add the chocolate chips and cranberries.
- Mix well to ensure all the flour is combined into the dough, and not streaky or any dry parts. This will make sure the chips and cranberries are evenly distributed.
- Place tablespoon amounts of dough onto the trays allow at least 5cm (2 inches) between each cookie. ( resist the urge to eat the cookie dough )
- Bake in preheated oven for 9-10 minutes per tray.
- Allow to cool for 5 minutes on the tray then transfer to a cooling rack to cool completely.