White Chocolate, Cranberry & Macadamia Chunk Cookies
The cookie itself can be super crispy if you leave them in the oven for the full 25 minutes. For those wanting a slightly chewier bite, you are best erring on the side of slightly underdone as they firm up as they cool.
This recipe is adapted from an old Mrs Fields recipe book and makes a fairly large batch of cookies. I got 41 cookies from this batch. You can always freeze the raw cookie dough or scale down the recipe if you don’t want to make so many.
If you like these Cookies, you might also like these other Baking Recipes
White Chocolate, Cranberry & Macadamia Chunk Cookies
Preheat oven to 180oC and line a large baking tray with baking paper.
In a medium sized mixing bowl, whisk together the flour, bi-carb & salt.
In the bowl of a stand mixer (or another regular mixing bowl with your electric beaters at the ready) Cream the butter and both sugars. This stage should form a thick and grainy paste.
Pause the mixer and add in your eggs and vanilla, gradually increase the speed to medium and beat until the mixture is light and creamy.
Add in the flour mixture and your chocolate, macadamia & cranberry mix-ins. Mix on low until the ingredients are just combined - overmixing at this stage will give you disappointingly tough cookies.
Drop Spoonfulls of the mixture onto your baking tray for rustic shaped cookies, or alternatively roll into balls and press down with a fork to flatten. (you may need to keep your fork wet & rinsed to stop the mixture from sticking)
Bake Cookies for 20-25mins. The edges should be just beginning to brown at this stage. Once removed from the oven transfer immidiately to a wire cooling rack. The cookies will crisp up on cooling and will be quite soft right out of the oven. You can use a spatula to assist moving them from the hot tray to your cooling rack.
Ingredients
Directions
Preheat oven to 180oC and line a large baking tray with baking paper.
In a medium sized mixing bowl, whisk together the flour, bi-carb & salt.
In the bowl of a stand mixer (or another regular mixing bowl with your electric beaters at the ready) Cream the butter and both sugars. This stage should form a thick and grainy paste.
Pause the mixer and add in your eggs and vanilla, gradually increase the speed to medium and beat until the mixture is light and creamy.
Add in the flour mixture and your chocolate, macadamia & cranberry mix-ins. Mix on low until the ingredients are just combined - overmixing at this stage will give you disappointingly tough cookies.
Drop Spoonfulls of the mixture onto your baking tray for rustic shaped cookies, or alternatively roll into balls and press down with a fork to flatten. (you may need to keep your fork wet & rinsed to stop the mixture from sticking)
Bake Cookies for 20-25mins. The edges should be just beginning to brown at this stage. Once removed from the oven transfer immidiately to a wire cooling rack. The cookies will crisp up on cooling and will be quite soft right out of the oven. You can use a spatula to assist moving them from the hot tray to your cooling rack.
Notes
Yes – you can replace the plain flour, bi-carb & salt with just 2 1/4 cups self raising flour.
Basically, and combination of chocolate chips, nuts, seeds or chopped dried fruit will work well in these cookies as long as the chunks aren’t too big (you can dice dried fruits into smaller chunks if required). One of my favourite alternative combinations is dark chocolate, almond & dried cherry.
Other combinations that work well include:
– Peanut & Raisin
– Milk Chocolate & Hazelnut
– Pepita, Sunflower Seed & Dried Apricots
– White Chocolate, Cashew & Dried Blueberries
The best way to freeze this dough is to portion out into balls of dough on a lined baking sheet and placing in the freezer to firm up. Once solid, you can store the frozen balls in a zip loc bag for up to 3 months. To bake, you can thaw the dough at room temperature and then bake as normal, otherwise you can also bake from frozen and increase the cooking time an extra 10 minutes. (keep an eye on this as you may need more or less time depending on how long the dough has been frozen.)
Key Ingredients
Delicious!