Makes 20 large cookies
Preparation Time: 5 minutes Cooking time: 10-14 minutes
Everyone will these pale, chewy delights! Fast, fabulous and freezer friendly!
Ingredients
200g unsalted butter , at room temperature
85g brown sugar
85g caster sugar
1 egg
225g self-raising flour
˝ teaspoon salt
50g plain chocolate , 50-70% cocoa
50g white chocolate
85g cranberries
How to
1. Heat oven to 190C/fan 170C. Line two baking trays with baking paper.
2. Put white and dark chocolate in TM bowl and blitz for a couple of seconds until roughly chopped. Set aside.
3. Add the butter, sugars and egg to TM bowl and mix on speed 6 for 1 minute. Scrape bowl and lid.
4. Add the flour. Set the dial to
and mix for 30 seconds on i
.
5. Add the chocolate cranberries and salt. Mix for 20 seconds on
and
.
6. Spoon onto non-stick baking sheets in large rough blobs (about the size of a dessertspoon) - you'll get about 20 out of this mix.
7. Make sure they are really well spaced as the cookies spread as they bake. The raw dough can be frozen.
8. Bake for 10-14 minutes until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few minutes more.
9. Cool on the baking trays for 5 minutes, then lift onto racks and leave to cool completely.
Other info
TIP! Try swapping the cranberries for nuts or even more chocolate.
To freeze the dough, place blobs of the mixture into a tupperware or onto a baking tray and place in the freezer. When the mixture has firmed up, put the frozen blobs into a ziploc bag. Now you’ll never be without a cookie when you need one!
Converted from
http://www.bbcgoodfood.com/recipes/9837/gooey-chocolate-cherry-cookies 