Description
Recipe for white chocolate chip, cranberry and macadamia nut cookies ( for about 12-15 cookies)
Ingredients
- 115 g (1 stick) Butter - unsalted and softened
- 100 g (1/2 cup) Sugar - granulated
- 50 g (1/4 cup) Brown sugar
- 1 egg - Large at room temperature
- 1/2 tsp Vanilla extract
- 200 g (1 2/3 cups)Flour - all-purpose
- 1 1/2 tsp baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Sea salt
- 25 g (1/4 cup) Dried cranberries
- 100 g (3/4 cup) crushed macadamia nut - Optional
- 100 g (2/3 cup) White chocolate chips
Instructions
- In a bowl, whisk the softened butter with the granulated and brown sugar and mix until you obtain a fluffy mixture.
- Add the egg and vanilla extract and whisk again to combine.
- Add the dry ingredients, flour, baking soda and sea salt and mix with a spatula or wooden spoon just until combined.
- Add the cranberries, macadamia nuts and white chocolate chips, film and place in the chill for 30 minutes to 2 hours.
- Preheat your oven to 350°F / 180 °C and line a baking tray with parchment paper.
- Using a large tablespoon or, ideally, an ice cream scoop, scoop out balls of dough weighing approx. 40-50 g, place them on the baking tray at sufficient intervals as they will spread and swell.
- Bake for about 12-15 minutes, when they start to have a nice golden brown color, take them out of the oven and let them cool a little before moving them and then let them cool completely on a wire rack
Notes
Storage: Up to 1 week in an airtight box and up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: cake, cookies, Dessert
- Cuisine: american
Nutrition
- Calories: 223
- Sugar: 19
- Sodium: 257
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 16