Name: Sweet Envy’s chocolate and cranberry cookies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 400 gm caster sugar; 350 gm plain flour, sifted; 120 gm malted-milk powder; 120 gm cold butter, diced; 3 eggs; 2 tsp vanilla extract; 50 gm dried cranberries; 100 gm dark chocolate chips or dark chocolate (65%-70% cocoa solids), chopped into chips; 150 gm (1½ cups) Dutch-process cocoa, sifted, for dusting

Sweet Envy’s chocolate and cranberry cookies

The secret ingredient? Malted milk powder.

Makes 25

Prep

30M

Cook

25M

Total

55M

“We’ve tried multiple version of these with skim-milk powder, Ovaltine, even Milo,” says Sweet Envy’s Alistair Wise. “But the malted-milk powder version is the best of them.”

Ingredients

400 gm caster sugar

350 gm plain flour, sifted

120 gm malted-milk powder

120 gm cold butter, diced

3 eggs

2 tsp vanilla extract

50 gm dried cranberries

100 gm dark chocolate chips or dark chocolate (65%-70% cocoa solids), chopped into chips

150 gm (1½ cups) Dutch-process cocoa, sifted, for dusting

Method

1.Preheat oven to 180°C. Combine sugar, flour, milk powder and a pinch of salt in a bowl, add butter and rub in with your fingertips until fine crumbs form. Add eggs and vanilla, and mix with a wooden spoon until smooth, then add cranberries and most of the chocolate chips, reserving some to add to the top of the cookies, and stir to combine.

2.Portion dough into balls the size of small ping-pong balls, roll in cocoa and place onto oven trays lined with baking paper, leaving 5cm space between each ball. Top with reserved chocolate and bake, a tray at a time, until golden (12 minutes). Remove from oven, cool briefly, then transfer to a wire rack to cool completely.