Chunky White Chocolate Cookies

White Chocolate-Cranberry Cookies White Chocolate-Cranberry Cookies

Chunky Cookies


Ingredients (10 large cookies)

  • 280 g flour
  • 1 tsp. baking soda
  • 250 g butter
  • 80 g brown sugar
  • 100 g white sugar
  • 1 package vanilla sugar
  • 1/2 tsp. salt
  • 2 eggs
  • 100 g white chocolate (roughly chopped)
  • macadamia nuts (handful)
  • 3 tbsp. cranberries


Start by stirring the butter and the sugar with a pinch of salt until foamy. Next, add little by little the eggs. Mix the flour with the baking soda and pour it into the mixture. Use a large spoon to fold in cranberries, roughly chopped white chocolate and macadamia nuts. Depending on the size you wish to have for your cookies, spread blobs of dough onto a baking tray. I used a large tablespoon for big cookies – keep enough space in between, the dough is going to spread.

Leave the cookies in the oven for 9 minutes and remove them from the oven as soon as the sides have turned golden-yellow. The cookies are still extremely soft and easily breakable, let them cool for the dough to set.

Note: You want to have cookies that are soft and chewy on the inside, therefore it is important to keep the baking time as short as possible. When they are already crunchy, they have been in the oven for too long.