With Thanksgiving approaching I think of two things as it relates to food, cranberries and turkey. I chose to make these cranberry and white chocolate cookies especially for the season because whether you are a lover of cranberries or not these cookies are sweet, tart and the fluffiest cookies you will ever eat. They stay moist days after you have baked them making them even more desirable. People have already been asking how do I make them so light so here is the secret to baking the perfect cookie that is so good that people will buy them from you – corn flour.
My favourite cookie that I have ever bought is a Ben’s Cookie. I first discovered them while I was at boarding school in Bath and I was delighted when I saw that they opened a store on Oxford Circus in London. Their cookies are so moist and packed with chunks of flavour. They never seem to use chocolate chips but instead there are large pieces of gooey chocolate waiting for you inside the dough. Inspired by this I chopped white chocolate squares in this recipe and you too will never go back to chocolate chips for your cookies because the flat squares are more easily incorporated into the batter and melt more quickly as they have a larger surface area.
Live, Love, Eat!
April x
love this……………………….definatley going to try it
Thanks for stopping by Jessi! Let me know how your cookies turn out and please share your photos on the facebook page if you can I hope you had a great Thanksgiving.