This choc chip cookie recipe comes with added crunch & sweetness thanks to added pecans & dried cranberries. The chewy cookies are excellent for picnics.
125 g unsalted butter, chopped at room temperature
1 cup brown sugar, firmly packed
1 egg, at room temperature
1 ½ cups self-raising flour
½ cup milk chocolate melts
½ cup dried cranberries
½ cup chopped pecans
- Line two large oven trays with baking paper.
- Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Beat in egg until combined. Add flour, choc melts, cranberries and pecans. Stir until combined.
- Roll 2 tbsp of mixture into balls. Arrange about 4cm apart on prepared trays.
- Cook in a moderately slow oven (160C), swapping trays halfway through, for about 25 minutes, or until golden brown. Remove. Cool on trays. Serve.