Baking cookies is something I will always associate with my time in Massachusetts when I was little. I would visit my Nana – who still practised law well into her 90s – for the summer months. I accompanied her to the office most days armed with toys and activity books, apart from when she had to appear in court. It was then that she would leave me with her dearest friend for a few hours who was always baking something delicious, even in the 90 degree summer heat (that’s a whopping 32 degrees in European terms). She taught me many valuable lessons including: 1) no brownie is complete without the addition of nuts and 2) blueberry pies made with blueberries from any state outside of New England will never be as sweet.
I love a chocolate chip cookie as much as the next person but I have found that the addition of cranberries – in true New England style – adds an extra special dimension. There’s something about the sweetness that comes out in dark chocolate after baking that goes so well with the tart nature of the cranberries. I hope that you cookie lovers out there enjoy trying this simple and foolproof recipe and that, time permitting, you will share your top baking memory with me.
Massachusetts Chocolate Chip and Cranberry Cookies
(Makes 20 Small Cookies)
1 ¼ x Cups Gluten Free Flour
½ x Teaspoon Gluten Free Baking Powder
½ x Teaspoon Gluten Free Bicarbonate of Soda
1 x Cup Dairy Free Dark Chocolate Chips
½ x Cup Dried Cranberries
¾ x Cup Light Brown Muscovado Sugar
1 x Large Egg
8 x Tablespoons Vegetable Oil
2 x Tablespoons Water
½ x Teaspoon Vanilla Extract
- Preheat the oven to 175 degrees and line two baking trays with parchment paper.
- Mix all dry ingredients except the chocolate chips and cranberries in a medium sized bowl and set aside.
- Mix the oil, sugar, water and vanilla extract together in a large bowl.
- Beat the egg separately and add to the liquid.
- Gradually add the dry mix to the liquid, stirring in small amounts at a time. Mix until smooth.
- Add the chocolate chips and cranberries until equally dispersed in the mixture.
- Form cookies out of 1 tablespoon of dough on the baking trays, giving them enough space (the cookies grow in size in the oven!).
- Bake for 12-15 minutes or until lightly golden brown on the top.
- Leave to cool on a cooling rack for 30 minutes before eating. The cookies will remain soft and chewy!