#SMOOSHIECOOKIE

“SMOOOOOOOSH, the only way to cookie. ”

150g  unsalted butter, chopped

1/2 cup (125g) brown sugar 

2 tbs caster 

1 egg

2 tsp vanilla extract or paste

1 1/2 cups (225g) plain flour 

1/2 tsp baking powder 

1/4 tsp bicarb

180g white choc, chopped

170g Dried cranberries (or sub with more Chocolate instead)

Place butter and sugar in a microwave-safe bowl and microwave on high for 15 seconds. Combine well with a wooden spoon until pale. Add egg and vanilla and mix to combine. Season with a pinch of salt then stir through flour, powders, white choc, and cranberries. Mix to combine (I use my hands at this stage) 

Divide cookie dough into heaped tablespoons. Use wet hands to roll into even balls. Chill for 10 minutes in the fridge. —-At this point, I like to transfer to airtight containers and freeze for future Sunday cookie needs.

Preheat oven to 180. Bake for 6 minutes or until partially cookes and mushrooming. Then, working quickly, use the back of a spoon to smoosh cookies on their tops and gently spread out to the edges. Return to the oven for 6 minutes then cool on trays. 

VOILA