I don’t eat a lot of cookies, except if they are homemade. In my humble opinion, the perfect cookie is crispy on the outside and slightly soft and chewy on the inside. This cookie recipe combines the sweet buttery cookie with slightly bitter chocolate, coconut and tart dried cranberries. One of my friends said that it tasted like a Mrs Fields cookie which is a massive compliment. If you would purchase these from a shop, then I’m doing alright as a baker.
Recipe adapted from the Little Laneway.
Photo and styling by the Little Laneway.
Chocolate, coconut and cranberry cookies
- 150g butter – softened
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 2 teaspoons of vanilla extract
- 1 egg
- 1 cup plain flour
- 1/2 tsp bicarb soda
- 1/2 tsp salt
- 100g chocolate cut into chunks or chocolate chips
- 1/3 cup shredded coconut
- 1/3 cup of craisins or dried cranberries
- Preheat oven to 180 degrees.
- Combine flour, shredded coconut, bicarb soda, salt in a large bowl and set aside.
- Beat butter, brown sugar, white sugar until creamy, then beat in egg, vanilla extract
- Add the dry ingredients to the wet ingredients and gently mix in until just combined.
- Stir in the chocolate chips and craisins.
- Using a tablespoon as a guide, place rounded tablespoon-fulls of cookie dough on the lined baking tray. Make sure there is space between each cookie ball for spreading or else they will touch. Not that there is anything wrong with that 🙂
- Bake in oven for 10 minutes until cookies are lightly browned around the edges.
- Cool on tray for 2 minutes then transfer onto cookie rack and cool completely.
Cookie dough can be frozen. If you choose to freeze your dough, have them pre-rolled in balls so you can just place them directly on the tray.