'Sacred' family recipe

Madi Hasselman. Photo: Jodie Gibson
Madi Hasselman. Photo: Jodie Gibson
Otago Polytechnic culinary arts student Madi Hasselman takes a trip down memory lane with her recipe for dark chocolate cranberry cookies.

Everyone remembers eagerly watching their family bake when they were young.

Peering into the oven as the timer ticked down to when we could steal a treat straight off the tray. Whether it was your mum's infamous chocolate chip cookies or your nana's cheese scones, each family has one of those ''sacred'' recipes.

These cookies are made the way cookies should be.

Best described as ''brownie cookies'', these cookies have a crisp exterior with a fudgy interior. Juicy cranberries add a pop of tang and go perfectly with the rich dark chocolate. Good luck trying to stop after just one.

While I have used cranberries, dried sour cherries are a wonderful alternative.

I love to bake these cookies on a cold day and enjoy them with friends and a hot cup of tea for dunking.

 

Photo: Madi Hasselman
Photo: Madi Hasselman
Dark chocolate and cranberry cookies

Makes 12

Prep time 1 hour 25 minutes

Cook time 15 minutes

Ingredients
235g dark chocolate melts
105g softened butter
240g soft brown sugar
2 eggs
150g plain flour
45g cocoa powder
1½ tsp baking soda
½ tsp salt
110g dried cranberries

Method
1. Over a pot of simmering water, gently melt the chocolate in a bowl, while creaming together the butter and sugar in a mixing bowl. Add the eggs to the creamed mixture one at a time and incorporate well.

2. Add the sifted flour, cocoa powder, baking soda and salt to the creamed mixture. Once combined, mix in the melted chocolate.

3. Fold through the cranberries (or your dried fruit of choice) and place the mixture in the fridge to chill for 30 minutes.

4. Form each cookie by measuring out three tablespoons of the mixture - you should end up with 12 cookies. Refrigerate the formed cookies on their trays for 20 minutes so the cookies hold their shape well when baking.

5. Bake at 165degC for 15 minutes (or until risen and cracked) . Allow to cool for a few moments before tucking in. These cookies keep well in an airtight container for up to three days.

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