Packed with dark chocolate and sweet cranberries, we are trying to convince ourselves that these cookies are full of antioxidants and therefore good for us. The ingredient list may suggest otherwise however either way these cookies are too delicious not to add to your regular baking list.
The recipe makes about 36 cookies so if you prefer to make a smaller batch you can halve the ingredients. On weekends we love to make the full mix up, bake half on Saturday and keep half in the fridge to bake on Sunday – perfect if you have unexpected guests dropping by or if you just have a cookies and milk craving.
Ingredients (makes about 36 cookies)
2 and 1/2 cups of plain flour
1 cup of brown sugar
3/4 of a cup of white sugar
1 and 1/2 teaspoons of baking powder
225 grams of butter
2 teaspoons of vanilla essence
1 teaspoon of salt
1 cup of dark chocolate chips
2/3 of a cup of dried cranberries, chopped
Pre-heat oven to 180C (350F). In a saucepan heat butter and sugars together over a medium heat until the sugar is fully dissolved. Set aside and allow to cool.
In a large bowl add the flour, baking powder, and salt. Pour in butter mix, add the egg and vanilla essence and mix all ingredients thoroughly until the cookie dough forms. Stir in the chocolate chips and dried cranberries.
Lay a sheet of baking paper on a tray and scoop out a spoonful of mix, roll in to a ball and place on tray about 1-2 inches apart. Bake cookies on tray in oven in batches for about 8-10 minutes until cookies are just ever so slightly golden. Remove from oven, allow to cool and serve. Enjoy!
ELE Tip – These cookies will stay fresh in an airtight container for about three days, perfect for school and work lunches.