White Chocolate and Cranberry cookies


White Chocolate and Cranberry cookies
Created by Beverley Dunkley

– Head of CHOCOLATE ACADEMY™ centre

Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre






135 g butter
225 g light brown sugar
135 g golden syrup
1.5 egg
10 g vanilla essence
9 g baking powder
6 g bicarbonate of soda
345 g flour
90 g dried cranberries
90 g white chocolate chunks (Belgian)


Cream the butter, sugar and golden syrup together.
Add in the eggs and vanilla essence to create a smooth mix.
Fold through the dry ingredients.
Add in the dried cranberries and chocolate and form a dough.
Shape into roll and cling film. At this stage you can freeze the dough.
Form the dough into 100 g balls and place onto a baking tray and cook at 160°C for approx 10-15 min