This white chocolate, cranberry & pecan nut cookie is my-all time favourite cookie recipe and I usually make them with macadamia nuts.
I find American cookies completely irresistible and totally get the whole raw cookie dough eating thing. I had a good few picks at it while making these.
Recipe – makes quite a fewPrint
white chocolate, cranberry and pecan nut cookies
300gm white chocolate (cut up into chunks – big and small)
50gm muscovado / brown sugar
1 tsp vanilla extract
180gm (or 1 1/4 cup) flour
1 tsp baking powder
85gm caster sugar
50gm dried cranberries
50gm pecan nuts chopped (or macadamia nuts or others could work)
oven on at 180 degrees c
melt 85gms of the choc in a double boiler, then cool a little
beat butter, egg, sugars and vanilla with an electric beater until creamy
beat in the melted choc
stir in the flour, baking powder, cranberries, nuts and remaining chocolate to make a stiff dough
using a tablespoon measure, drop small mounds well spaced on a lined baking sheet (silicone baking sheets work really well)
you could also reserve some of the nuts, berries and chocolate pieces and place these into the cookies after they are on the tray so they poke out (extra pretty)
bake for 12 minutes
allow to cool for 1 -2 minutes then put on a cooling rack (this is quite important as they carry over cooking quite a bit after baking and can go a bit too brown if left on the baking pan)
You could double up and freeze the already formed cookie discs for later use.
Keywords: white chocolate, pecan nut, cranberry, cookie, recipe
Sensational when slightly warm from the oven with the white chocolate still soft and gooey. The dried cranberries add so much value….now I need to give these away as soon as possible otherwise I am going to have to schedule an extra few sessions with my personal trainer.