American cookies
Chocolate or cranberry?
225 g salted butter softened
220 g light brown sugar packed
2 tsp pure vanilla extract
360 g all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt
350 g (or eyeball) chocolate chips (or chunks, or chopped chocolate)
OR
180 g (or eyeball) dried cranberries (also nice in combination with oats, pistachio's or macademia nuts)
A bit of plant based milk if it looks too dry.
Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
Cream together butter and sugars until combined.
Mix in the dry ingredients until combined.
See if you need to add plant-based milk
Add chocolate chips or cranberries and mix well.
Let the dough chill in the fridge for at least 30 min. I like to make them in a 'sausage' with plastic wrap so I can just cut them into cookies later.
Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls (if you'd like them thicker) and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
Bake in preheated oven for approximately 8-10 minutes. (If you like the chocolate ones gooey, take them out when they are just BARELY starting to turn brown.)
Let them sit on the baking pan for 2 minutes before removing to cooling rack.