Chewy Cranberry Cookies

Chewy Cranberry Cookies

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  • Preparation 35 min
  • Cooking 40 min
  • Chilling 2 h 15 min
  • Makes about 4 dozen
  • Freezes Yes

There's always room for chocolate chip cookies. But that doesn't mean we can't always make them better. The secret to this recipe? Add brown butter to the dough, which provides depth to the flavour of the cookies. Then add chopped dried cranberries for a welcome touch of tartness. Best enjoyed with a tall glass of milk!

  • Vegetarian
  • Nut-free
  • Lactose-free

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Ingredients

Preparation

Note from Ricardo

If you are not in a hurry, refrigerate the balls of dough for at least 12 hours before baking. This will allow the dry ingredients to better absorb the moisture in the eggs and fats, giving the cookies an even better texture.

Once the raw cookies have frozen, transfer them to an airtight container. They will keep for 3 months in the freezer. You can cook them from frozen by adding 3 to 4 minutes to the cooking time for a total of 10 to 12 minutes.

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