The are luscious and meltingly-squidgy squares of heaven.
3 sticks plus 2 tbs. unsalted butter
2 cups semi-sweet or bittersweet chocolate chips
2 cups caster sugar
1 tbs. vanilla extract
1 1/2 cups plus 2 tbs. all-purpose flour
1 tsp. salt
1 1/2 cups white chocolate chips
confectioner’s sugar for dusting
Heat the oven to 350°F. Grease a 9 x 13″ pan and line with parchment paper.
Melt the butter and the semi-sweet or bittersweet chocolate in a large pan over a low heat. Remove from the heat and allow to cool a bit.
Beat the eggs in a bowl with the sugar, then add the vanilla extract. Stir this into the semi-cooled chocolate, followed by the flour and salt. Fold in the white chocolate and spread in the pan.
Bake for 25 minutes. They will be ready when the sides pull away and the middle remains dark and gooey. Leave to cool in the pan, then cut into squares. Dust with confectioner’s sugar to serve.
These lovely little cookies will delight all ages. The cranberries and white chocolate look like jewels!
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup rolled oats
9 tbs. softened butter
1/3 cup dark brown sugar
1/3 cup plus 1 tbs. caster sugar
1 tsp. vanilla extract
1/2 cup dried cranberries
1/3 cup chopped pecans
3/4 cup white chocolate chips
Heat the oven to 350°F and line 2 baking sheets with parchment paper.
In a small bowl, stir together the flour, baking powder, salt and oats. Set aside.
In a large bowl, cream the butter and the sugars until light and fluffy. Beat in the egg and vanilla extract. Tip in the flour mixture and stir to combine, then fold in the cranberries, pecans and white chocolate. Using a 1″ ice cream scoop, drop the dough onto the baking sheets and flatten slightly with a fork. Bake for 15 minutes, until golden around the edges.
Let rest on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.