You’ve all probably bought similar looking ones from those cookie stalls or shops like Millie’s Cookies. You know the kind: they’re gooey and soft but with just the right amount of crispness…
Well, I have the recipe for you! It makes about 24 cookies (normal sized).
250g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
170g unsalted butter, softened
200g light muscavado sugar
100g caster sugar
1 tablespoon vanilla extract
1 egg yolk
75g Macadamia Nuts (broken up)
150g Dried Cranberries
150g White Chocolate Chunks
Preheat your oven at 170 degrees.
Make sure that the butter is quite soft, then cream this together with the sugars. Add the vanilla and the egg and continue to whisk.
Add the first three dry ingredients on the list and combine until blended and then add your filling until thoroughly mixed in. You may wish to use a freestanding mixer but I like this hand whisk for small bakes.
At this stage you can mould the mix into balls. I use a tablespoon measure and a normal teaspoon, but I always end up getting my hands in there.
I like to bake about 6 or 12 of them and then freeze the rest in balls. They can be cooked from frozen, so you don’t have to think about making them in advance, you can just whip a few out the freezer et voila… freshly baked cookies!
Pop a few on a baking tray (don’t flatten them) lined with parchment and bake for 15 minutes. This time is the same for when they’re frozen too. Leave a gap between them so that they can spread out.
This worked out ok, gap wise but they don’t need to be perfectly round anyway.
As you can see they’ve joined a little but if you take them off the tray soon (while they’re soft) they’ll be fine. You could even push them back together if any of them split because they will be soft still.
Cool them on a wire rack and then they’re ready to eat. OR… eat them hot with ice cream! Yummy.
I chose to make this flavour of cookie, but really you can make any flavour you like. Chocolate and hazelnut is nice and you could even add a couple tablespoons of cocoa powder into the mix and end up with double or triple chocolate cookies. I’ve even dipped them in melted chocolate for real indulgence.
Thanks for reading – Chelle xo