Sometimes you simply can’t beat a classic. Courtney Roulston’s salted chocolate and cranberry cookies combine rich chocolate, chewy centers and bursts of tart cranberry, all elevated with the crisp finish of Maldon Sea Salt flakes.
- Preheat oven to 180°C. Cream the butter, both sugars and vanilla in an electric mixer until smooth and fluffy. Break in the eggs then beat on medium until emulsified. Add in the flour, bi carb and a pinch of Maldon Salt then mix until combined. Fold through the cranberries and 50g of the chocolate.
- Spoon the dough onto lined trays, making sure there is 2 inches in between each cookie.
- Use a little water and clean hands to shape them into rounds around 1cm thick.
- Place in the fridge for 30 minutes to firm up.
- Stud the top of the cookies with remaining chocolate then bake for 12 minutes, or until golden.
- Remove from the oven the sprinkle with sea salt flakes while still warm. Allow to cool slightly before serving.
Recipe by Courtney Roulston
