As promised, here is another recipe from the Hummingbird Bakery book Cake Days. After many attempts at making cookies that invariably ended in a hot mess on a baking tray, I tried this recipe and had great success with it. The batter isn’t runny like many others I’ve tried and holds its shape while baking, leading to lovely and round cookies. To make them slightly softer and chewier, I used dark brown sugar in place of light brown. You can adjust the amount of cranberries and white chocolate chips that you use according to your personal taste – I didn’t want mine to be too sweet so used smaller quantities than recommended by the original recipe.
I got 8 large cookies from this recipe.
- 135g unsalted butter
- 80g caster sugar
- 80g soft dark brown sugar
- 1 egg
- ½ tsp vanilla essence
- 190g plain flour
- ½ tsp salt
- ¼ tsp ground cinnamon (I left this out)
- ½ tsp bicarbonate of soda
- 60g dried cranberries
- 60g white chocolate
Preheat the oven to 170°C and line two baking sheets with greaseproof paper.
Using a whisk, cream the butter and two types of sugar together until smooth and well-combined before breaking in the egg and adding the vanilla essence. Mix well.
Sift the flour, salt, cinnamon and bicarbonate of soda together, then add half of this to the butter and sugar mixture and mix by hand. Add the second half and continue mixing until a dough forms. Finally stir in the cranberries and white chocolate.
Break off pieces of the dough and roll into balls about 3-4cm. Place on the baking sheets, making sure to leave enough space between balls for them to spread out whilst in the oven. I’d recommend putting no more than six cookies on each baking sheet.
Bake for 15-20 minutes. As soon they turn light golden on top, remove from the oven and leave for a few minutes, then place on a cooling rack – they should solidify as they cool, which gives them a chewy texture.