Choc Chip Cranberry Cookies (by way of Chocolate Chippies)

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 Cookies
Makes approx 36.

Butter, softened – 8oz
Muscovado sugar – 4oz
Sweetened condensed milk – 4 tablespoons
Plain flour – 12oz
Baking powder – 2 teaspoons
Dark chocolate chips – 6oz
Dried cranberries – 2oz
Grated rind of 1 orange

Preheat the oven to 160°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 flour.

Bake for 10 to 15 minutes or until golden. Cool on a wire tray.