Soft and Chewy White Chocolate and Cranberry Cookies

 

Ingredients:

170g. unsalted butter (room temperature)

100g. brown sugar

1/2 tsp. salt

1 egg (room temperature)

1 egg yolk (room temperature)

250g. plain flour (sifted)

3 tsp. baking powder (sifted)

180g. white chocolate chips

100g. dried cranberries (cut into slightly smaller pieces)

Methods:

1. On a stand mixer, beat butter and sugar until light and fluffy.
2. Add salt, egg, egg yolk and mix until completely combined.
3. On low speed, mix through flour and baking powder until just combined.  Do not over-mix.
4. Using a rubber spatula, stir though cranberries and white chocolate chips.
5. Cover the mixer bowl with cling film wrap and let it chill in the fridge for 30 minutes, or longer.
6. I use an ice-cream scoop to scoop the chilled batter and place them onto prepared lined baking tray.  Allow room for spreading.
7. Bake in a preheated oven of 180 degree Celsius (fan-forced) for 12-14 minutes or until edges have just started to appear golden.  (Do not over-bake).
8. Remove from oven and leave on the wire rack for 10 minutes.
9. Carefully remove cookies to a wire rack to cool completely.

I adapted this recipe from 'bakeplaysmile.com' with slight adjustment to suit my baking preference.