Recipe for cookies with cranberries
Weekends are for baking… ?
These cookies have it all; crispy on the outside and soft on the inside with chunks of soft dark chocolate, dried cranberries, and crunchy hazelnuts – the combination is delightful!
I’ve used browned butter, brown sugar, and a hint of cinnamon, which makes them super flavorful… with subtle hints of a little salt from flaky sea salt, you get an absolutely irresistible combination.
Let’s get started!
Cranberry Cookies with Dark Chocolate and Hazelnuts (about 18 pieces)
Ingredients
- 150 gram Butter
- 100 gram Cane Sugar
- 100 gram Brown sugar
- 1 pcs. Egg
- 1 pcs. Egg Yolk
- 200 gram Wheat Flour
- 4.8 gram Baking Soda
- 4.2 gram Vanilla Sugar
- 1.5 gram Flake Salt
- 1.3 gram Cinnamon can be omitted
- 100 gram Dark chocolate coarsely chopped
- 75 gram Hazelnuts
- 300 gram Dried cranberry
Instructions
- Melt the butter in a saucepan and let it simmer until it turns golden brown and has a nutty scent (about 7-8 minutes).
- Remove the butter from the heat, pour it into a small bowl, and let it cool for about 15 minutes in the freezer (or about 30 minutes in the fridge).
- When the consistency is firm but still scoopable, transfer it to a larger bowl and add sugar and brown sugar.
- Beat with a hand mixer until the mixture becomes light and fluffy (about 3 minutes).
- Add the egg and beat, then add the egg yolk and beat again.
- Add all other ingredients and mix on low speed until you have a combined dough.
- Roll balls (about 1 tbsp each) and place them on a baking sheet.
- Press them down slightly and top with some nuts, chocolate, and cranberries.
- Bake for about 14 minutes until they are golden at 180 degrees Celsius (356 degrees Fahrenheit) in a conventional oven.
- Cool on a wire rack (they will become fully crispy once cooled) and enjoy ?
