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White chocolate, pecan and cranberry cookies
These cookies are crisp on the outside but yield to a chewy, soft centre. By pressing the dough into a fluted tart pan and cutting the cookies into wedges, they are certainly a step above a regular chocolate chip cookie and they make a smaller amount than a scooped batch of cookies.
SERVES
16
Ingredients
- 1/4 cup (60 g) unsalted butter, room temperature
- 1/2 cup (100 g) packed light brown sugar
- 2 large egg yolks
- 1 tablespoon (18 g) honey
- 1 teaspoon vanilla extract
- 3/4 cup (110 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 3/4 cup (75 g) lightly toasted chopped pecans
- 1/2 cup (85 g) white chocolate chips
- 1/2 cup (70 g) dried cranberries
Directions
- Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) fluted tart pan with a removable bottom.
- Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla.
- Sift the flour, baking soda, cinnamon, ginger, cloves and salt, and stir the dry ingredients into the butter mixture.
- Stir in the pecans, chocolate chips and cranberries. Spoon this batter into the pan and press down until level, dipping your hands in flour to keep them from sticking.
- Bake for 14 to 16 minutes, until an even golden brown on top.
- Cool the pan on a rack completely before slicing into wedges. The cookies will keep in an airtight container at room temperature for up to four days.
TIP
The tart cranberries balance the sweet white chocolate, but switch to dark chocolate if you prefer a more intense chocolate flavour!
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