1 large egg
1tsp vanilla essence
Dry ingredients
210g plain flour
100g white sugar
55g brown sugar
1/2 tsp baking powder
75g choc chips
50g dried cranberries
1/2 tsp salt
Pre heat the oven to 175°C
Melt the butter in a pan large enough to hold all the ingredients until it is just melted, not hot.
Mix together all the dry ingredients in a bowl.
Add the egg and vanilla to the butter and mix
Add the dry ingredients to the egg/butter mix and stir until it is all just combined. You don’t want to work the gluten in the flour so don’t over mix.
Put baking paper on a tray and form the dough in to 16 (or there abouts) balls. Each ball is about the size of a walnut. Squish each ball a bit as you put it on to the baking trat.
Bake for about 20 mins or until golden brown - they go from not cooked to burnt quite quickly, so be careful. Cook for longer if you want crispier cookies. Also for crisper cookies you can cook a little hotter at 180°C
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