White Chocolate Cranberry Cookies
These cookies are inspired by Yotam Ottolenghi recipe, it’s one of those recipe that if you try once you can never stop making. There is something about the crunchiness of this cookie, due to the high butter-flour ratio, high amount of butter with low amount of flour which creates a super crunchy cookie.
When you think this divine cookie can’t be any better you bite into the with chocolate chunks, spread all over the cookie, and along with the sour flavor of the cranberry you just get a mix of winner flavors.
When you bake the cookies note that they only need a few minutes and better give them space, not more than 3 in a row, they tend to spread quite a bit, so by the end of your baking you will end up with a flat crispy disc.
Enjoy this cookie because they will not last long!
Add the egg and mix until becomes smooth.