The combination of white chocolate and cranberry is classic in a biscuit; in fact I even used as the basis of one of my 12 Days of Christmas recipes, my White Chocolate Cranberry Crunch Biscuits. Instead of doing a crunchy biscuit, I’m combining white chocolate and cranberry with my signature soft cookie recipe and as Valentine’s Day is just around the corner, I decided to make them pink too.

I like to keep the white chocolate fairly chunky so that there are large chunks of sweet and creamy white chocolate which are still slightly soft in the cookie. The dried cranberries add a different flavour dimension as well as a good pop of colour.

I think that I’ve probably baked around 600 cookies using this recipe for charity events, open evenings at school and for friends. It still produces perfect cookies which are soft and chewy in the centre with a slight crisp edge. This is the first time that I’ve experimented with white chocolate in the cookies but it won’t be the last!

You can find my original Dark Chocolate Chunk Cookie recipe by clicking on the name.

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115g margarine

160g granulated sugar

1 egg

1 tsp vanilla extract

170g plain flour

1 tbsp cornflour

¼ tsp bicarbonate of soda

100g white chocolate, each square chopped into 6 cubes

50g dried cranberries

Red food colouring paste or gel

Heart shaped sprinkles

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In a mixing bowl, cream together the margarine with the sugar until they are incorporated and it is fluffy. Beat in the egg and vanilla extract well. There’s no need to worry if the mixture curdles as next, sift in the dry ingredients into the bowl all at once and using a spatula, fold them in.

When the dry ingredients are 50% folded in, add in the white chocolate chunks and dried cranberries and continue to fold through until a soft but not sticky cookie dough is formed. Add in enough red food colouring paste or gel to make the cookie dough pink enough to your liking.

Transfer the cookie dough into a plastic container, put the lid on and chill for 45 minutes (or in the same bowl if you have enough room).

Preheat the oven to 170˚C. Line a few baking trays with baking parchment.

Half fill a standard ice cream scoop with the cookie dough and then roll the dough into balls, spacing them 2 inches apart on the baking tray; I can fit 9 on my baking tray. Top each cookie with some of the heart shaped sprinkles.

Bake the cookies for around 13 – 17 minutes, depending on the size of your dough balls. They should be evenly spread and have started to turn a slight golden brown around the very edges of the cookie. Leave the cookies to cool completely on the baking tray before lifting off the baking parchment.

They will keep in an airtight container for up to 3 days.

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