125g butter, softened
1 1/4 cups firmly-packed soft brown sugar
1 1/4 cups plain flour
1 tsp baking soda
1/3 cup cocoa powder
1 cup (125g) dark chocolate drops
1/2 cup Alison’s Pantry dried cranberries
1/2 cup Alison’s Pantry cashew nuts, roughly chopped
- Preheat oven to 180°C. Line two baking trays with non-stick baking paper. Place butter, sugar and egg in a bowl and beat until creamy.
- Sift together flour, baking soda and cocoa and stir into creamed mixture. Stir in chocolate, cranberries and nuts.
- Drop heaped tablespoons of the mixture onto prepared trays, leaving space for cookies to expand during cooking. Press to flatten slightly.
- Bake for 10 to 12 minutes or until set around the edges. Transfer to a wire rack to cool. Store in an airtight container for up to a week, or wrap in cellophane bags tied tightly with string to give as gifts.
Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Cashew, Cranberry and Chocolate Chunk Cookies