«The world`s best» chocolate and cranberry cookies !

//«The world`s best» chocolate and cranberry cookies !

«The world`s best» chocolate and cranberry cookies !

Tilbake til oppskriften på norsk !

«The World’s Best» is large statement, but in my world, that has included testing of a number of cookies … I have no doubt! This is the best cookie in the world,  to me:)

Here is the recipe and just as much an «step-by-step» desription to make the ultimate large chunky cookies. I do not exaggerate:)

To store the dough is one essential part of getting it right. I made the dough on Friday and baked the cookies on Sunday.  Do you have a cookie recipe you like, you can try to reduce the amount of flour  by 10%, and store the dough in the fridge.
The second and equally important factor to achieve it,  is the size of the cookie. There should be no less than 60 grams (2 uonces) of dough per cookie.
Proper baking time, temperature and size in combination,  provide a nice crispy outside and fudge inside.
Do you think they are too big? – Just eat a half one 🙂 Reducing the size will change the texture.

How to bake them I will  explain further down in the recipe.

30 cookies.

  • 180 grams sugar
  • 200 grams brown sugar
  • 230 grams butter
  • 3 eggs
  • 550 grams flour
  • 1 teaspoon baking soda
  • 4 teaspoons vanillaextract
  • 300 grams chocolate
  • 100 grams dried cranberries

Mix sugar and brown sugar, be sure to remove all lumps.
Melt the butter and let it cool slightly.

Mix the butter with the sugar and let the standing mixer with padle attachment work for  3 minutes on medium speed.

Add one and one egg and mix well between each additon.

Add the vanilla.

Mix together flour and baking soda and pour it into the mixing bowl. Let the standing mixer work  until it is just incorporated.

Chop the chocolate.

I like to chop the cranberries a bit too.

– And add it to the dough.
You can substitute chocolat with chocolate chips.

Blend together just for a minute minute.

Put the dough in a bag, airtight container  or zip lock bag.
Put the dough in the fridge for at least 8 hours, and it can be stored up to 48 hours.

The dough can also be divided into 60 grams chunks amidiatly  and freezed  up to 3 months.
Thaw them in the fridge.

Put them on on a baking tray at room temperature for 30 minutes before baking.

Then it’s cookie time:

Remove the dough from the fridge an hour before baking.

Preheat the oven på 300 F degrees.

By using a scale divided the dough into 60 gram lumps.
Gently roll or squeeze them together into a ball and place them on baking tray lined with baking paper.

Bake for 15 minutes with hot air.
If you think it might not be enough time, when you look in to the oven?
They have not got any color and they have raised high  .. However, in surface you can see cracks and you can see that they are  fudgy inside ..
They are ready :)

Slid the baking paper with the cookies on, off the baking tray and let them cool like this for 5 minutes.
They will now setle and become flatter and firmer.
Cool completely on a wire rack.

Pre-baked cookies can be stored in the freezer successfully!


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By | 2011-02-02T11:56:24+00:00 februar 2nd, 2011|Uncategorized @en|0 Comments

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