How to Bake Chocolate Chip & Cranberry Cookies
Check out this recipe for Chocolate Chip & Cranberry Cookies we made at home.
One of my favourite TV programs to watch is Masterchef New Zealand.
Last year, Chelsea Winter was the winner, and Mum has joined Chelsea’s Facebook page. She also was given her cookbook for her birthday this year, so we’ve been cooking some of Chelsea’s yummy recipes.
Chelsea posted a recipe for Chocolate chip cookies on her Facebook page, and we laughed because she said the recipe is one she got from her friend called Dave McKinnon, and my mum’s last name is MacKinnon!
How to Bake Chocolate Chip & Cranberry Cookies:
In the original recipe, it says you can add 3/4 cup chopped nuts as an option, but instead of doing that, because I don’t like nuts, Mum suggested we use dried cranberries instead. So, we have used cranberries, but only added 1/2 cup.
I hope you enjoy our take on these Chocolate Chip Cookies. Eat them warm out of the oven. They are soooooooooooooooo good!
Serve with: coffee (for adults) or milk (f0r us kids)
Prep time: 15 min
Cook time: 10 min per tray
Yield: 18-20 cookies dependent on how big you make them!
- 1 1/4 cups plain flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120g butter – room temperature
- 3/4 cup firmly packed brown sugar
- 1 tsp pure vanilla essence
- 1 large free range egg
- 1 cup chocolate chips – We used 72% cocoa Whittakers palm oil-free chocolate; chopped up
- * 3/4 cup chopped nuts or 1/2 cup dried cranberries – optional
- Preheat oven to 200 degrees C.
- Sift flour, baking soda & salt together in a bowl & stir to combine.
- In another bowl (or food processor as we did), beat together butter, brown sugar & vanilla with a hand mixer until well combined.
- Add the egg & beat until well mixed.
- Add this to the flour mixture & mix well to combine.
- Fold in the chocolate chips & nuts/cranberries, if you are adding those.
- Roll into small (2 tbsp max) balls about 5 cm apart on a baking tray lined with baking paper.
- Bake in the oven for approx 10 min. * Tips: The edges of the biscuits should be lightly browned. If using two trays at the same time, switch the trays around half way through to ensure even baking.
- Cook the biscuits on the tray for about 5 min, then transfer to a cooling rack.
- Eat them warm, then make some more!
Once they are cool, if you haven’t eaten them all, store in an airtight container.
I hope you enjoy this Baking Recipe on Cooking with Talia. Until next time…
Eat Nice with Sugar & Spice!