White Chocolate and Cranberry Cookies
The cookie wasn't packed enough for me. Otherwise, the taste is real YUM. I am a BIG white choc FAN. Followed the recipe exactly except for swapping a teaspoon of vanilla extract for the tablespoon of brandy to make it kid-friendly. Baked for 10 minutes at 180*C after preheating at 200*C - my oven doesn't have a 190*C setting! At 10 min, they are browned at the edges and cakey when they are just out of the oven. After cooling 5 minutes on the pan, they settle and show the shape of the choc and cranberry chunks. However, I felt that they spread abit too much for my liking. Next time I will add 1/4 cup more cranberries and choc chips each. I would use whole or half cranberries to make the cookie chunky and use chunky chopped white choc instead of chips. Some other reviewers add nuts, but I'm not a big fan of nuts, so just more of the toppings would suffice for me.
I'm also considering adding abit of cinnamon or a pinch of nutmeg to add to the christmassy feel. I think it would be great! Oh, I have to confess, I use 1/2 light brown and 1/2 dark brown sugar to get that depth of taste, but with the mix of brown sugars, I could probably use less total sugar.
I'm still on the look out for a good crispy choc chip or any no-nut cookie recipe, if you have one, please let me know!
2 users found this review helpful
Aug. 19, 2014