White chocolate and cranberry cookies are a family favourite for Christmas, so as soon as I tried the first mouthful of Daddy Cool’s Cranberry and Habanero White Chocolate I knew I had to incorporate it into these already delish cookies!
Put the sugar and butter into a large mixing bowl. Beat together with an electric hand whisk until smooth and pale.
Add in the eggs one at a time, mixing as you break in each egg. Once the eggs are combined, add the vanilla extract.
Sift in the flour and baking powder and mix in with a wooden spoon until completely mixed. Add the chocolate chunks and mix in with your hands until thoroughly combined. Divide the dough in half.
Place each half onto a large sheet of cling film. Roll the dough into a wide sausage shape and wrap in the cling film, twisting the ends to seal. Each sausage will make approx 12 cookies Chill the dough in the fridge for 30-40 minutes before baking. If you don’t want to bake with it all you can freeze any excess at at this stage.
Preheat the oven to 180C/350F/Gas 4.
Slice the dough into discs and place onto a baking tray lined with baking parchment.
Bake in the preheated oven for 10 minutes, or until they are golden brown on the edge and slightly paler in the centre. They will appear soft and undercooked but as they cool down they firm up and maintain a lovely chewy centre.
Remove from the oven and transfer to a wire rack to cool before serving. Using dough from the freezer, as with all freezer cookies and biscuits, remove from the freezer for about 10 minutes to soften slightly, slice off want you want and bake as above, popping any excess back in the freezer.