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Dark and White Chocolate Cranberry Cookies

Servings 15 cookies


  • oz 90g butter
  • ¾ cup brown sugar
  • 1 free range egg
  • 1 ½ teaspoon vanilla extract
  • cup of all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup dark chocolate roughly chopped
  • ½ cup white chocolate roughly chopped
  • ½ cup dried cranberries


  • Preheat oven to 350 (175C). Line cookie tray with parchment paper.
  • Melt butter in microwave for 30-40 seconds, until it is in a liquid form.
  • In a medium mixing bowl add butter and sugar. Using a Hand beater cream together till it becomes pale in colour.
  • Add egg and vanilla extract and beat until you can't see egg anymore. Don't over beat the mixture or the cookies will lose their softness.
  • Sift flour, baking soda and salt to mixture. Mix ingredients together with a wooden spoon until it is crumbly. Then knead dough with hands until it creatures a ball. Add in dark and white chocolate and dried cranberries
  • Roll dough into 15 same sized balls and place evenly spaced onto cookie tray. Flatten lightly with hand. Cook in oven for 12-13 minutes. They should be a lightly tanned colour when removed. Cool on tray for ½ an hour. Or just dig in.