Xmas Choco Chippers
So after the
Peppermint cookie disappointment I had to do something to make up
for my dissatisfied food tasting crew at Blackmagic
Design. So I stuck
to something I know will
work
and will
make them
believe I was worthy again. The good ol' Chocolate Chip Cookie. And
since it's the festive season, I decided to give this ol'skool
classic a nuskool makeover - just for Christmas, I added chopped
cranberries, pistachios and white chocolate chips for that red,
green and white - the corporate
colours of
the season.
As hoped, everyone was pleased and renewed their trust in me as
their in-house pro-bono baker. Woo!!
Xmas Choco Chippers
Makes about 100 bite sized cookies
2 Cups Packed Light Brown Sugar
1 Cup Butter, softened
½ Cup Vegetable Oil
1 Egg
4 Cups All Purpose Flour, sifted
1 Tsp Salt
1 Tsp Cream of Tartar
1 Tsp Baking Soda
1 Tsp Vanilla Extract
½ Cup Semisweet Chocolate Chips
½ Cup White Chocolate Chips
½ Cup Chopped Pistachios, roughly
½ Cup Chopped Walnuts, roughly
½ Cup Chopped Cranberries, roughly
Preheat oven
at 180C.
Thoroughly
cream sugars, butter, oil, egg and vanilla.
Add dry ingredients, nuts, cranberries and chocolate chips.
Roll dough into 1-inch balls and spaced about 1½ inches apart onto
baking parchment lined cookie sheets.
Bake at 180C for 12 minutes. At 6 minutes rotate tray 180° (so
cookies get browned evenly), until lightly browned. Cool completely
on rack before storing. The cookies are still soft when they are
out from the oven so be careful with them or they will be
misshaped, but they firm up after being thoroughly cooled.
To store, layer cookies between waxed/ parchment paper in an
airtight container. Store at room temperature for up to 3 days or
freeze for up to 1 month.