I’ve searched far and wide for the best chocolate chip cookie recipe, and I’m pretty sure that these gloriously chewy cookies fit the bill. They are a hit with my friends and family!
They’re super chocolatey and the dried cranberries provide a bit of an extra kick in terms of flavour (and chewiness!).
If you don’t have cranberries, I recommend using dried apricots – just make sure that you chop them quite small before you add them to the mixture.
Hope you like them!
Meagan
Ingredients
| Amount | Measurement | Ingredient |
|---|---|---|
| 225 | grams | softened butter (not melted) |
| ¾ | cup | white sugar |
| ¾ | cup | brown sugar |
| 2 | eggs | |
| 2 | teaspoons | vanilla essence |
| 1 ¾ | cups | plain white flour |
| ½ | cup | cocoa |
| 1 | teaspoon | baking soda |
| 1 | teaspoon | salt |
| 2 | cups | chocolate chips |
| ½ | cup | chopped dried cranberries |
Method
3: Combine the flour, cocoa, baking soda and salt in a separate bowl, then stir into creamed mixture.
4: Fold in the chocolate chips and cranberries. Place rounded spoonfuls onto the prepared baking tray.
5: Bake for approximately 8 to 10 minutes – the cookies may look slightly undercooked, but this is just because of the chewy deliciousness contained. If you prefer crunchy cookies, feel free to leave them in for a few minutes longer.
6: Let the cookies sit for 5 minutes and then transfer to rack to cool.
Source
Adapted from my friend Mel’s chocolate chip cookie recipe
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