Cranberry Chocolate Chip Cookies
Cranberry Chocolate Chip Cookies is slightly thick and chunky with a mixture of tangy and sweet taste. No doubt, any novice baker can bake at ease.
Equipment
Ingredients
- 1.2 cups All Purpose Flour
- 0.4 cups Brown Sugar
- 0.4 cups Unsalted Butter
- 0.2 cups Sugar
- ½ teaspoon Vanilla extract
- ½ teaspoon Baking soda
- 1 Egg
- ½ cup Choco chips
- ½ cup Dried Cranberries
Instructions
- Grind brown sugar and granulated white sugar to fine powder and keep aside.
- Cream butter and powdered sugar until smooth in an electric beater.
- Now add egg and beat until it is well combined.
- Sift All purpose flour with baking soda and mix gently with a spatula until it incorporate into the semi solid mixture. Add few drops of vanilla extract.
- Now add chocochips and dried cranberries and gently mix the cookie dough.
- Cling wrap the dough bowl and refrigerate it for half an hour ( it is purely optional). If I do have no time to wait ,I bake immediately.
- Scoop the dough and roll into small balls and place on a baking tray.
- Preheat oven at 170 °C and bake for 20 minutes or until the sides turn golden brown in colour.
- Place the cookies on a wire until it reaches room temperature. Store them in an airtight container and serve with milk. Yummy, crispy outside and chewy inside Cranberry Chocolate Chip Cookies is ready to serve as dessert or can have for breakfast.
Notes
You can prepare cookie dough ahead of time and freeze. Before baking thaw the dough for 15 to 30 minutes until it can easily work on dough. Add any dry fruit or nuts according to your preference. Baking first batch cookies needs 20 minutes. For second batch it needs only 17 to 18 minutes. Do have an eye after 15 minutes of baking. Every oven behaves different ,so adjust the temperature during baking.
Tried this recipe?Let us know how it was!