- 225 g soft butter
- 210 g Sweet Nature Brown Cane Sugar
- 150 g sugar
- 1 tsp. salt
- 1 packet vanilla sugar
- 1 egg
- 1/2 tsp. baking powder
- 330 g Küchenmeister Wheat Flour T405
- 215 g dark chocolate
- 190 g dried cranberries
- Zest from 1 organic orange
Preheat oven (electric 190 °C/175 °C). Line two baking sheets with parchment paper.
In a mixing bowl, combine together the soft butter, cane sugar, vanilla sugar, salt, orange zest and egg. In a second bowl, mix together the flour and baking powder and mix it into the butter mixture. Work everything into a smooth dough. Chop the chocolate into chunks. Fold the chocolate chunks and cranberries into the dough.
Scoop the dough by using a tablespoon onto the baking sheets, leaving approx. 4cm between each cookie. Flatten the cookies with the spoon. If so desired sprinkle each cookie with a little bit of salt. Bake the cookies in the preheated oven for ca. 12-14 minutes, or until the edges are golden brown.
Allow the cookies to cool for 5 minutes on the baking trays before transferring to a wire rack to cool completely.