Cranberry and White Chocolate Chip Cookies

Cranberry and White Chocolate Chip Cookies are a delicious alternative to the "traditional" Chocolate Chips Cookies!

The following quantities are for about 30 to 40 cookies.

You will need:

• 250 grams of flour
• A pinch of salt
• 1 egg
• 11 grams of baking powder
• 125 grams of butter
• 150 grams of brown sugar
• 7.5 grams of vanilla sugar
• 100 grams of dried cranberries
• 100 grams of white chocolate chips

Preparation time: 15-20 minutes

Baking time: 12 minutes

Start by pre-heating your oven to 160 C (320 F).

In a bowl, add the flour, the salt, the egg, and the baking powder.

Mix to obtain a crumb-type dough.

In a saucepan, melt the butter.

Make a well in your dough, and once the butter is melted, add it along with the brown sugar and the vanilla sugar.

Initially mix with a wooden spoon to obtain a dough.

Then, as it becomes more difficult, use your hands and mix until you obtain a dough shown as below.

Add the dried cranberries and the white chocolate chips (or any other toppings) to the dough and mix with your hands.

Roll the dough into balls, and lightly press them into cookie shapes. Then place them spaced enough on an oven tray covered with parchment paper or foil.

Place the tray in the oven and bake for about 12 minutes.

Once baked, get the tray out of the oven and let the cookies sit for few minutes until they cool down.

And enjoy!

Tip: You can keep the cookies in a tin box for few days.

Note: If you feel like staying classic, why not try our Chocolate Chip Cookies recipe?

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

Mango Muffins

If you liked our apple muffins, you are going to love this recipe of mango muffins, and depending on the season you always find a fruit to embellish your muffins.

This recipe will delight everyone and can be served as a dessert, as a snack, or even for breakfast.

It is very simple and quick to make.

I generally make this recipe for individually sized muffins, but you can also make a whole cake, as shown below.

The quantities are for 6 individually sized muffins or one whole cake made in a 25cm by 13cm mould, so feel free to adjust if you would like to bake more or fewer muffins.

You will need:

• 1 big mango
• 175 grams of flour
• 11 grams (1 paquet) of baking powder
• 100 grams of sugar
• A pinch of salt
• 50 grams of soft to melted butter
• 1 egg
• 100 milliliters of milk

Preparation time: 20 minutes
Baking time: 20 minutes


The recipe is the same than the apple muffin recipe, except for the fact that you add mango pieces instead of apple pieces.

Start by pre-heating your oven to 200 C (390 F).

Then peel the mango and cut it into pieces, and reserve.
I started by taking care of the mango in case your fruit is really juicy. In that case, place the pieces into a strainer and let the juice run out while you prepare your muffin batter.

In a bowl, add the dry ingredients (flour, baking powder, sugar, and salt) and slightly mix.

Add the melted or soft butter to the dry mix ... 

... until you obtain a mix with a texture similar to breadcrumbs.

In another bowl, mix the egg and the milk.

Add the milk/egg mix to the previous batter and mix.

Add the mango pieces to the batter and mix.

Pour the batter into muffins moulds or a greased and floured cake pan.

Bake for about 20 minutes until the muffins or the cake are golden and your knife comes back clean after poking a muffin or the cake.

You can serve cold or warm, as you prefer.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond