Wednesday, 15 June 2016

Chocolate Cranberrry Cookies

This recipe is from one of the hundreds of torn-off magazine pages that I save in the hope of trying it out "later". That "later" is now ten years and I reckon it's high time I try it again. The first time it was quite bland so I upped the sugar this time. It turned out quite good although it's more cake-like than a chewy/crispy cookie. The self-raising flour has a lot to do with that.

I adapted this from an advertisement feature in the BBC GoodFood magazine of December 2006 - almost 10 years!

Chocolate Cranberry Cookies

Chocolate Cranberry Cookies

125 g  [1/2 cup] unsalted butter - softened
200 g  [1 cup packed] light muscovado sugar
2 eggs
2 tsp  vanilla extract
225 g  wholemeal(or plain) self-raising flour
25 g  cocoa
75 g  dried cranberries
100 g  white chocolate chips
100 g  milk chocolate chips
12 pecan halves (optional)
  1. Mix together the butter and sugar in a bowl using a wooden spoon.
  2. Add eggs one at a time making sure to mix well everytime.
  3. Add vanilla extract.
  4. Sift the flour and cocoa into the bowl and mix well.
  5. Add in the cranberries and chocolate chips and combine well.
  6. Cover with cling film and chill in the fridge for about 1 hour.
  7. Preheat oven to 180°C/fan 160°C/350°F.
  8. Shape the dough into 2-inch (about 75 g) balls - yields 12-14 pieces.
  9. [Optional] Press a pecan piece on top of each of the balls.
  10. Arrange the balls about 1-inch apart on greased baking trays. Flatten them slightly. If necessary bake in batches.
  11. Bake for 15 minutes or until firm to the touch.
  12. Leave on the tray for about 5 minutes and transfer on a rack to cool completely.