After seeing Freya’s gorgeous cookies recently, I really felt we needed to have some cookies of our own in the kitchen, available for nibbling. I wanted something not too fancy, but with chocolate and hopefully fruit too. I turned to Tessa Kiros and her Apples for Jam book.
These cookies are slightly chewy and crisp on the outside, I’ve tried cranberry and chocolate cookies before in the form of Nigella’s lovely ones from Feast, although they are white chocolate so completely different. These were very good, my friend Ilana says they are one of her favourites and I can see why the darker chocolate and the yummy cranberries make for a great taste combination. We all liked them, and they were gone so quickly. I kept them quite small, so got the 30 suggested by Tessa out of the mixture. I also tried a variation on the recipe which was finely diced dried mango and American butterscotch chips, and they were yummy too.
Chocolate and Cranberry Cookies
50g soft brown sugar
50g caster sugar
Few drops vanilla extract
160g plain flour
½ teaspoon baking powder
110g dark (semisweet chocolate) chopped
50g dried cranberries
Preheat the oven to 190oc / 375oF / gas 5. Line 2 trays with baking paper or magic mats / silpat.
Cream the butter and sugars together (I used a Kitchen Aid). Add the egg and vanilla and mix again. Add in the flour and baking powder and mix only to combine, then finally add in the chocolate and cranberries and mix invery brielfy. Roll tea spoonfuls of dough into balls and place on the waiting baking sheets (no need to flatten them), bake for 12-15 minutes.