Fresh Cranberries and Dark Chocolate Chips Cookies
Course: Biscuit or small cake
Prep Time: 20minutes
Cook Time: 20minutes
Rest in the fridge (optionnal): 30minutes
Cookies with a French twist. Dark chocolate chips and fresh cranberries, getting tanguy once baked, delicious in those crispy outside, soft inside cookies. Combine butter and sugar, add the dry powders and the filling (cranberries and chocolate chips). Ideally refrigerate for 30 min before forming balls and baking.
100grfresh cranberriesthat's about 60 cranberries (raspberries or redcurrant)
100grdark 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).