Cookies with a French twist. Dark chocolate chips and fresh cranberries, getting tanguy once baked, delicious in those crispy outside, soft inside cookies.
When it’s not the cranberries season (which is in winter), feel free to replace cranberries by fresh or frozen (defrosted actually) red fruits such as raspberries, redcurrants, blackcurrant.
A few tips for baking those cookies
- Place cookie dough for about 30 minutes in the refrigerator (or more briefly in the freezer) before baking them in the oven. Baking cookies with cold dough helps to have thick cookies, the dough don’t spread in contact with heat). If thick they will remain soft in the center.
- Remove the cookies from the oven when they are still soft, they harden while cooling. Cookies are often overcooked.
- You can replace spelt flour by normal baking wheat flour.
Fresh Cranberries and Dark Chocolate Chips Cookies
- 250 gr spelt flour or regular baking wheat flour
- 100 g brown sugar or white sugar
- 100 gr butter at room temperature
- 1 egg
- 1 large teaspoon baking powder
- 1 pinch salt
- 100 gr fresh cranberries that's about 60 cranberries (raspberries or redcurrant)
- 100 gr dark chocolate chips
- Preheat oven to 190 °C.
- Start by mixing the soft butter with sugar until you get a creamy dough, sugar being well incorporated into the butter.
- Combine the dry powders: flour, pinch of salt and baking powder. Pour this into the butter-sugar mixture and mix.
- Then add the whole egg (ideally previously beaten in a bowl) and mix.
- Roughly crush chocolate or use chocolate chips. Add the cranberries and the chocolate chips and combine again.
- Optional: Ideally reserve in the fridge about thirty minutes for the preparation to cool down. Finally form balls (indicative of 50 to 70 gr each) and bake 10 to 20 minutes (time depending on size of your cookies).
Bon appétit !
Bon appétit !