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Cranberry Chocolate Chip Macadamia Cookies

Who doesn’t enjoy chocolate, macadamia nut and cranberry? Mild, creamy, with hint of sweet sour fruit taste, the perfect combination of flavors

#Baking
#Cookies
#Chocolate

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Ingredients

  1. 2 cups all-purpose flour
  2. ½ tsp baking soda
  3. ½ tsp salt
  4. 12 tbsp unsalted butter, room temperature
  5. 1 cup light brown sugar
  6. ½ cup granulated sugar
  7. 1 large eggs
  8. 1 large egg’s yolk
  9. 2 tsp vanilla extract
  10. 1 cup white chocolate chips
  11. 1 cup dried cranberries, chopped
  12. 1 cup macadamia nuts, chopped

Equipments

  1. 2 baking sheet
  2. parchment paper

Directions

  1. Whisk flour, baking soda, salt together
  2. In Ventray stand mixer, beat butter, sugars with medium high speed until smooth
  3. Add egg and yolk, vanilla while continuously beating, until well combined
  4. Reduce speed to low, add in flour mixture, mix until just combined
  5. Add chocolate chip, cranberries, macadamia nuts, mix until incorporated
  6. Roll dough into balls, space them 2’ apart on baking sheet

Oven Directions

  1. Preheat oven to 325F, line 2 baking sheets with parchment paper, position oven rack at lower-mid level.
  2. Bake 1 sheet at a time for about 15-20 minutes, let cookie cool on sheet for 10 minutes, transfer to wire rack and cool completely

History

Tips

This recipe makes about 32 cookies.
You can choose whichever chocolate chip you prefer.

Make This Recipe With:

  • Ventray MK37 Stand Mixer

    Powerful 500 watt motor - enjoy true power and mixing performance for all your daily baking needs. 4 Attachments included - flat beater, dough hook, wire whisk and pouring shield 6 Speed selection- great for beating, kneading, fast whipping, and pulsing 4.5 Quart stainless steel mixing bowl Tilt-head design - easy to a

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