White Chocolate and Cranberry Cookies

Soft and chewy vanilla cookies with white chocolate chips and dried cranberry, perfect for this wintery weather! Read on to know how to bake soft cookies each time.

White Chocolate and Cranberry Cookies

Happy Halloweeeeenn you guys! I come bearing cookies ūüėÄ There’s no pumpkin but there’s chocolate, lots of it and who doesn’t love chocolates, huh?¬†My White Chocolate and Cranberry Cookies are super yum and great for the upcoming winter season. They keep well and really versatile. If don’t have access to dried cranberry you can use raisins or dried figs and if you like, use dark chocolate chips instead.

I’ve used my standard cookie recipe that I used to make my Chocolate Chip Sprinkle Cookies, Gems Cookies¬†and¬†Half and Half Chocolate Chip Cookies. It’s really simple and I do have a substitute for eggs in the recipe too. Now going to the texture of these cookies. Like I always say, I’m a huge fan of soft, chewy cookies like the ones you get at Subway (not the best example but you know what I mean right) so I make it a point to bake soft cookies. If you’re looking for a crunchy recipe you should try my All Butter Cookies, which REALLY good and crunchy.

Now there’s no secret to baking soft cookies but just a few simple tips that I’ve learnt over the years.

  1. Under Bake¬†– Under baking ¬†cookies makes cookies really¬†soft. Bake your cookies for just 8-10 minutes and don’t worry about them being uncooked. They’ll be super soft the minute you take them out but after sometime they will firm up a little and have the perfectly soft texture.
  2. Eggs – Eggs are essential to soft cookies but if you can’t eat eggs add cornstarch instead. If you’ve never added eggs to cookies before, try them once and you’ll never go back.
  3. Brown Sugar – Brown sugar has molasses that makes cookies soft and chewy, so if you want to add moisture add brown sugar. On the other hand, if you love crunchy cookies use white sugar.

White Chocolate and Cranberry Cookies

Now that you know what’t needed to bake soft cookies, you can get on to baking these White Chocolate and Cranberry Cookies.Let me know how you get on!

RECIPE: White Chocolate and Cranberry Cookies

Makes: 12-14 cookies   Prep Time: 1 hour and 30 minutes    Baking Time: 10 minutes

INGREDIENTS

  • Flour (maida), 1 1/4 measuring cup or 180 grams
  • Baking Powder, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Softened Butter, 100 grams
  • Sugar, 130 grams¬†(mix of white and dark brown)
  • Egg, 1 ¬†(Or 1 tablespoon cornflour mixed with 4 tablespoon water)
  • Vanilla Essence, 1 teaspoon
  • White Chocolate Chips, 1/2 measuring cup
  • Dried cranberry/ raisins/figs/cherries, 1/2 measuring cup
  • Milk, 1/4 cup or 60 ml (Optional- Add this only if the dough feels too dry)

METHOD

Sift flour, salt and baking powder in a bowl and keep aside to be used later.

In a separate bowl, whisk butter until soft and fluffy. Add in the sugar and whisk again until properly combined. Lightly whisk in the egg and vanilla essence too.

Add the dry flour mix to this butter mixture using a spatula and mix until you no longer see dry pockets of flour. Avoid over mixing as that can make your cookies really hard.

The mixture shouldn’t be too dry or too wet. If it feels too hard to work with, add in the milk little by little but make sure that dough isn’t runny either.¬†It should be slightly sticky, not too dry. To get the perfect consistency, try making balls using your hands, if you can make balls but the dough sticks to your hands, it’s ready. If it doesn’t stick to your hands at all, add a little milk to make it moist. Remember : Sticky is good. It’ll yield softer cookies.

Add in the white chocolate chips and dried cranberry. Mix until they’re properly dispersed.

Wrap the dough in a cling film or plastic wrap and refrigerate for 1 hour. Chilling is important so DO NOT SKIP IT.

After an hour is over, take out dough to make cookies. In the meantime, preheat your oven at 180 degrees Celsius for 10 minutes.

To make cookies, take about a tablespoon of dough per cookie, roll the dough in your palm of your hands and slightly press them to make them flatter. Don’t make them too flat as the cookies will spread after baking.

Bake Cookies at 180 degrees Celsius for 9-10 minutes and take them out when done. The cookies will be really soft, so do not lift them just yet. Add some chocolate chips on top and slightly press them, since the cookies are hot at this stage and soft, the chips will easily fit on top, melt slightly and stick to it. This is purely for looks so you can skip this if you like.

Lift the cookies once they’re cool. Store in an airtight container for up to 2 weeks.

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Twitter for regular updates.

¬†Looking for similar recipes? Try these…

Chocolate Chip and Sprinkle Cookies

Chocolate Chip Sprinkle Cookies

Candy Cookies aka Gems Cookies (eggless)

Candy Cookies aka Gems Cookies

Half and Half Chocolate Chip Cookies

Half and Half Chocolate Chip Cookies

Double Chocolate Chip Cookies

Ultimate Dark Chocolate Chip Cookies

 

 

 

 

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Dark Chocolate Raspberry Brownies

Make¬†these totally¬†irresistible Dark Chocolate Brownies with fresh Raspberries this festive season! They’re perfect to be served as a dessert with some ice cream or on its own with some tea or coffee!

Dark Chocolate Raspberry Brownies

 

These Dark Chocolate Rapberry Brownies are the real thing. Super fudgy, dense and moist brownies with hints of sweet and sour raspberries is a perfect dessert or tea time treat! They look super festive so make them for the festive season that’s just around the corner! Serve these to your guests on Diwali and I promise they’ll love you for it!

Dark Chocolate Raspberry Brownies Dark Chocolate Raspberry Brownies

It’s not everyday that I come up with recipes that just stick to my head and haunt me until I make them. This was one such case. I saw these raspberry brownies on Amy’s Healthy Baking a few months back and couldn’t think of anything¬†else but these. They looked so pretty that I kept looking for raspberries so that I could bake them. Since I’m from India and finding fresh berries other than mulberries and strawberries can be a little tough so when I found frozen raspberries in the supermarket the other day, I was so excited that I bought them and baked with them. I would’ve preferred fresh berries but I worked with what I had..and the result is not half bad..they taste pretty darn good if I can say so myself! ūüėÄ

Dark Chocolate Raspberry Brownies

RECIPE: Dark Chocolate Raspberry Brownies

Makes: One 9″x9″ brownie

INGREDIENTS

For the Chocolate Brownie

  • All Purpose Flour, 1 cup (128 grams)
  • Baking Powder, 1 teaspoon
  • Cocoa Powder, 1/3 cup
  • Softened Butter, 2 tablespoons
  • Sugar, 2/3 cup (mix of white granulated and dark brown)
  • Condensed Milk, 100 grams
  • Melted Dark Chocolate, 100 grams
  • Milk, 1/2 cup (or 120 ml)
  • Vanilla Essence, 1 teaspoon
  • Raspberries (fresh or frozen), 1 cup

METHOD

In a bowl, sift together flour, cocoa powder and baking powder. Keep aside to be used later.

In another bowl, whisk butter for a few minutes until light in color and fluffy. Add in the sugars and whisk again for a 3-4 minutes. Add in the condensed milk and whisk thoroughly for only a couple of minutes.

Add in the dry flour mix set aside to the wet mix little by little until everything is evenly combines. DO NOT OVERMIX or your brownie will sink in the centre. Mix until you no longer see dry flour, then add in the milk and incorporate with the batter followed by the melted chocolate and vanilla essence.

Preheat your oven to 180 degrees Celsius for 10 minutes

Grease your pan and line the bottom with parchment or butter paper. Pour half of the brownie batter in the tin and line with a few raspberries. Cover them with the remaining brownie batter and top with the leftover raspberries.

Bake in the preheated oven for 20-25 minutes in the medium rack at 175 degrees Celsius. The top will be really soft and a skewer will not come come clean because of the melted chocolate, so bake for maximum 25 minutes. If the brownie looks cooked before 20 minutes, by all means take it out. Mine took 25 minutes at 180 degrees celsius but all ovens are different.

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

 

Here are some more brownie recipes that you may like..

Caramel Brownies

Caramel Brownies

 

Red Velvet Chocolate Swirl Brownie Bars

Red Velvet Chocolate Swirl "Brownie" Bars

Marshmallow Brownies

Marshmallow Brownies -2