Soft and buttery cookies that make a perfect festive treat or a deliciously easy edible gift.
Makes 12 cookies.Products used:
MasterClass Crusty Bake Baking Tray
MasterClass Stainless Steel Brass Finish 24cm Mixing Bowl
MasterClass Black and Brass Finish Electronic Scales
MasterClass Stainless Steel Easy Release Ice Cream Scoop
Ingredients:
125g softened butter
225g golden castor sugar
1 free range egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
½ tsp salt
150g dark chocolate chips
50g dried cranberries
30g pistachio nuts
Method:
Pre-heat oven to 180°C.
Place the butter and sugar into a bowl and beat together until light and fluffy.
Add the vanilla and beaten egg and stir together.
Add the flour, salt, chocolate, cranberries and pistachios. Mix together to form a soft dough.
Using a spoon or ice cream scoop dipped into warm water, portion out the cookie dough into 12 equal portions and place on a non-stick baking tray.
Bake for 8 minutes for a soft centre and 10-12 minutes for a crispier cookie.
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