Perfect Cranberry Chocolate Soft Cookies

Overview

This Christmas and New Year holidays are especially busy, so I finally have time to update the recipe today. Because of the New Year, I recommend this festive cranberry chocolate chip cookie to everyone

Tags

• baking
• cookies
• all-purpose flour
• brown sugar
• chocolate
• corn flour
• dried cranberries
• egg
• natural vanilla extract
• unsalted butter
• white sugar
• baking soda
• salt

Ingredients

Steps

1. 1 After the butter is softened and whipped, add white sugar and brown sugar and mix until whipped

   

2. 2 Add eggs and vanilla extract and mix on high speed until smooth

   

3. 3 Sift the flour, mix it with corn flour, baking soda and salt, then add it to 2, then use a rubber spatula to stir into a uniform batter

   

4. 4 Cut the white chocolate and milk chocolate into pieces, or use chocolate beans directly

   

5. 5 Evenly fold the chocolate and cranberries into the batter, cover with plastic wrap and refrigerate for at least 2 hours

   

6. 6 Take out the batter and let it return to room temperature for 10 minutes. Preheat the oven to 176 degrees Celsius. Scoop out a teaspoon at a time and shape into small balls and place them on the baking sheet

   

7. 7 Bake at 176 degrees Celsius for 8 to 10 minutes. The baked cookies will appear in a puffy hemispherical shape. Use a spoon to gently flatten the cookies while they are still hot, then transfer to a rack to cool

   

8. 8 The cookies will be very soft when freshly baked. After cooling, the cookies will be crispy on the outside and chewy on the inside. The cookies can be stored in an airtight container for about 1 week