20. Nov, 2016


I added some dried cranberries to cut through the sweetness. Absolutely delicious!

150g soft butter, 1/2 cup castor sugar, 1/2 cup brown sugar, 2-21/2 cups flour, 1/2 teaspoon bicarb, pinch salt, 1 egg, 2 teaspoons vanilla essence, 200g choc chips, 70g dried cranberries.

Beat the butter and sugars until well combined. Add the egg and beat until fluffy. Mix in 2 cups of the flour together with the salt and bicarb. The dough should be soft but not sticky. Add more flour if needed. Fold in the cranberries and choc chips. Place a tablespoon full on a greased baking tray and press down with your fingers. Continue to do this, making sure to leave a space between each cookie as they do expand. Bake at 170degrees celsius for 15-18 minutes. The edges should turn slightly brown. The cookies will be soft when you remove them from the oven but will harden as they cool. The centre will remain chewy. Place the dough in the fridge between batches of baking. These cookies are perfect for making ice-cream sandwiches! Enjoy!