Choc Chip Cranberry Cookies (by way of Chocolate Chippies)

Choc Chip Cranberry Cookies Chocolate Chippies are big in New Zealand. Also known as chocolate chip cookies, none of the Husband’s family gatherings are complete without a box – or several – of these small addictive biscuits, made by the Husband’s Mother or Sisters. When we were in Nelson in January, I spent time going through the Husband’s Mother’s great collection of recipe notebooks, taking down details of dishes I have enjoyed in the past – especially Gracie’s Brown Rice and Chickpea Salad and the Chocolate Chippies.

With this summer a non-starter for barbeques, the salad hasn’t been made yet, but the KitchenAid has been put into use several times in recent weeks for the Chocolate Chippies. I love the texture that the condensed milk gives these cookies and they’re also happy to sit around – a handful abandoned in the biscuit tin a couple of weeks ago were fine when rediscovered – although they don’t normally get a chance. The first time I made these we had the Small Brother staying over and, with the constant urging of the Husband, they got through a large chunk of that batch while they were cooling in the kitchen. The still-molten chocolate chips made for an easy discovery of the culprits.

Last weekend, the discovery of a bag of dried cranberries when I moved my baking trolley (the Husband was installing a washing machine into that corner!) gave me inspiration for these orange-flavoured Choc Chip Cranberry Cookies, using that Chocolate Chippies recipe. I also used dark, unrefined Muscovado sugar to give them a richer molasses flavour. Start to finish, they only take about half-an-hour to make and cook. Just remember to take the butter out of the fridge a while beforehand so that it is easy to cream.

Choc Chip Cranberry CookiesButter, softened – 8ozMuscovado sugar – 4ozSweetened condensed milk – 4 tablespoonsPlain flour – 12ozBaking powder – 4 teaspoonsDark chocolate chips – 6ozDried cranberries – 2ozGrated rind of 1 orangePreheat the oven to 150°C (for a fan oven) or 180°C for a normal convection oven.Using a handheld mixer (or your red KitchenAid!), cream the butter, sugar and condensed milk until light. Sift the flour and baking powder and stir into the mixture. Add the dark chocolate chips, dried cranberries and orange rind. Using a teaspoon to measure, roll the mixture into small balls, place on greased baking sheet and flatten with a fork dipped in water.Bake for 10 to 15 minutes or until golden. Cool on a wire tray.Makes approx 36.



Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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5 Responses

  1. These sound delicious Caroline. 36 is too many for any household, send some down Limerick way the next time;)

  2. Salvatore says:

    Love these cookies. My wife made them and they were yummy. Look forward to trying more of your recipes.

  3. Caroline says:

    I agree, Lorraine, but they didn’t sit around for too long! The Husband and I each took a box into work and that was the end of that.Thanks for your comment, Salvatore. Let me know how you get on with the other recipes!

  4. Thanks for the recipe. I’d love to try this out. I love cranberries…

  5. Caroline says:

    Me too, Kel, especially in real homemade Cranberry Sauce!

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