White Chocolate, Orange and Cranberry Cookies
The ultimate festive combo: these are a dream come true. Citrusy, zesty, chewy, crisp and that pop of chocolate. The chill time is highly recommended, but you can, of course, leave for longer/overnight to plan ahead!
Print
Pin
Servings: 12 Cookies
Ingredients
- 125 g Butter Melted
- 120 g Light Brown Sugar
- 100 g Granulated Sugar
- 1 Medium Egg
- 2 tsp Vanilla Extract
- 265 g Plain Flour
- 3 tsp Baking Powder
- 100 g Dried Cranberries
- 100 g White Chocolate Chopped
- 1 Medium Orange Zest and about 1 tbsp juice
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate, cranberries, orange zest and juice and stir together.
- Let this dough chill in the fridge for at least 30 minutes.
- Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
- Scoop large balls of cookie dough – about 1 tbsp in size, so you have 12 of similar size. Place on the trays, with several inches in between (max 3 per tray).
- Bake for 10-12 minutes, until just golden at the edges. They may look a little underbaked in the centre but they keep cooking from the residual heat, and this gives them their perfect soft texture. Repeat for all cookies and leave to cool on a wire rack before serving.