White Chocolate Chip Cranberry Cookies {recipe}

This  yummy cookie recipe is simple to prepare and all the ingredients can be found here in South Korea. I ordered my cranberries off Gmarket (click here) and the white chocolate was given to me by a friend (she also got it here in South Korea, I think at one of the foreign food markets in Itaewon) you could use any chocolate, but it's baking chocolate that gives these cookies their creamy chocolatey taste.

Ingredients

1 cup butter softened to room temperature

1/2 cup coconut oil (used in place of shortening)

1 1/2 cups dark brown sugar

1/2 cup granulated sugar

2 large eggs

4 teaspoons vanilla extract

4 1/3 cups all-purpose flour

2 tablespoons corn starch (also called corn powder in Korea)

2 teaspoons baking soda

1 teaspoon salt

1 cup chocolate (chips or a bar chopped up)

1 teaspoon salt

{These ingredients made a lot of dough. Enough for me to make about 25 cookies, fill a large dish for a cheesecake base and still have enough dough frozen for about another 15 cookies. The great thing is you can freeze any left over dough for up to 3 months.}

Method

1. Mix butter, coconut oil and sugars until light and fluffy.

2. Add eggs and vanilla and mix until well combined.

3. Combine flour, corn starch, baking soda and salt and mix together.

4. Mix dry ingredients slowly into wet ingredients and blend well.

5. Dough should not be sticky (mine was because of the coconut oil and the humidity here in Korea) so I added a little more flour. If your dough is crumbly add in 1 teaspoon of water until it just holds together.

6. Add in chocolate until evenly distributed.

7. Roll into a log ( I had to to put my into the fridge to harden slightly as my dough was very sticky, simply place it into the fridge for 30 mins to make it easier to handle). Wrap in cling wrap, place in the freezer for 2 hours (it can be kept for up to 3 months).

8. When ready to bake, heat up your oven to 180C and slice your dough log into small round disks and place onto wax paper. Bake for 15 minutes.

Allow to cool and serve.

*please excuse this blurry photo

I also used this dough as a base for the cheescake I made for Farmboys birthday. It worked like a charm! I will be posting the recipe for it soon, but here is what the dough looked like when rolled out and placed in a dish, baked in the oven for 15 minutes and waiting for it its cheesecake layer:

Happy baking!