Macadamia & cranberry American cookies
Makes 55 small cookies Prep 20 mins Cook 12 mins 18p a cookie 149 kcals, 8g fat, 4g sat. fat, 13g sugar
3 x 200g white chocolate bars, cubed 200g butter 2 eggs 100g light muscovado sugar 175g golden caster sugar 2 tsp vanilla extract 350g plain flour 2 tsp baking powder 1 tsp cinnamon 100g dried cranberries 100g macadamia nuts, chopped
Heat oven to 180C/160C fan/gas 4. Melt 170g chocolate, then allow to cool. Beat in butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in flour, baking powder, cinnamon and cranberries with two-thirds of the rest of the chocolate and nuts, to make a stiff dough.
Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking tray, spacing them well apart, then poke in the rest of the chocolate, nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.
Make ahead
Will keep in an airtight container for up to 1 week. Or, open-freeze raw dough scoops on baking trays; when solid, pack into a freezer container, interleaving with baking parchment. Use within 3 months. Bake from frozen: 180C/160C fan/gas 4 for 15-20 mins.