These simple to prepare cookies are packed with a chewy filling of cranberries and chocolate and their extra chocolate topping make them a rich treat. The only downside is that they disappear from the biscuit tin very quickly!
225g/8oz butter, softened
200g/7oz caster sugar
200g/7oz light brown sugar
2 eggs, beaten
250g/9oz plain flour
1 tsp salt
1tsp baking powder
120g/4oz dried cranberries
175g/6oz white chocolate chips or white chocolate chopped
30g/1oz dark chocolate
- Beat together butter and sugars until soft and creamy. Gradually beat in the eggs. The mixture may look as if it is curdling, but it will be fine when cooked. Sift in flour, salt and baking powder and mix to combine. Add cranberries and white chocolate chips and mix well. Chill the mixture for at least one hour in the refrigerator.
- Pre-heat oven to 350oF/175oC/Gas Mark 4. Grease two large baking sheets or line with non-stick baking parchment.
- Roll tablespoons of the mixture into balls and place on the baking sheets at least 8cm/3 inch apart. Flatten slightly with the back of a spoon. Bake for 15-20 minutes until golden.
- Leave to cool for 5 minutes then transfer to wire racks to cool completely. Melt the dark chocolate and drizzle it over the cookies with the back of a fork. Leave to cool before serving.