Makes about 20 cookies
I love relief teaching and have embraced the spontaneity of waking up each morning and wondering if I’ll be called into work or not. The only thing I don’t like is that it’s hard to bake at such short notice and that means often times I’ll have to go to the staff room empty handed! Quelle horreur!
You see now that I’m not working regularly, it’s hard to find people to eat what I make. After all, there is only so many cookies and so much cake my (fussy) husband can (or will) consume!
That’s the reason that I love these cookies – I can bake a batch and have them cool in less time than it takes to have a shower, get dressed and brush my teeth! How’s that for a turn around?! Mostly, I bake half and freeze half the dough, so I can share some cookies now and bake some later and all I need is 10 minutes notice!
These cookies are super soft, super chocolatey and super chewy. I love the chocolate and cranberry combo but you can add your favourite dried fruit, nuts or even more chocolate to the basic mixture. Is there such a thing as too much chocolate? I don’t think so?!
Do you like to plan ahead or have you embrace spontaniety? What’s your favourite cookie combo?
Ingredients
200g unsalted butter , at room temperature
85g brown sugar
85g raw caster sugar
1 egg
225g self-raising flour
½ teaspoon salt
50g milk or dark chocolate chips
50g white chocolate chips
85g cranberries
How to – Traditional
- Heat oven to 190C/170C fan-forced. Line two baking trays with baking paper.
- Beat the butter, sugars and egg until smooth.
- Mix in the flour, chocolates cranberries and salt.
- Drop dessert spoon size blobs of the mixture onto baking trays. You should get about 20 out of the mix. Make sure they are really well spaced as the cookies really spread as they bake. The raw dough can be frozen at this stage – see TIP below.
- Bake for 6-7 minutes until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few minutes more.
- Cool on the sheets for 5 minutes, then lift onto racks and leave to cool completely.
How to – Thermomix
- Heat oven to 190C/170C fan-forced. Line two baking trays with baking paper.
- Add the butter and sugars to TM bowl and mix on speed 4 for 1 minute. Scrape down sides of bowl and lid.
- With the blades running on speed 3, add the egg through the hole in the lid. This should take about 30 seconds.
- Add the flour and salt. Set the dial to the closed lid position and mix for 30 seconds on interval speed. Scrape down sides of bowl.
- Add the chocolate cranberries and salt. Mix for 20 seconds on reverse speed 2.
- 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. Make sure they are really well spaced as the cookies spread as they bake. The raw dough can be frozen.
- Bake for 7-8 minutes until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few minutes more.
- Cool on the baking trays for 5 minutes, then lift onto racks and leave to cool completely.
Other info
Preparation Time: 15 minutes Cooking time: 14 minutes
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. Cookies on demand!
