• 155g All Purpose Flour
  • 3g Cornstarch
  • 2g Baking Powder
  • 1g Baking Soda
  • 1g Salt
  • 1 pc Fresh Egg
  • 135g Unsalted Butter
  • 50g Brown Sugar
  • 45g White Sugar
  • 45ml Fresh Milk
  • 75g CATALINA White Chocolate Buttons
  • 25g Cranberries dried


Pre-heat oven to 177C.

  • Sift all the dry ingredients together, set aside. 2.
  • Using a stand mixer cream butter together with brown & white sugar until light and fluffy.
  • Add in milk and dry ingredients, mixing until well combined. 4.
  • Do not over mix. Gently fold in CATALINA White Chocolate Buttons and dried cranberries.
  • Cover dough in plastic wrap and rest in the freezer for 30 mins.
  • With a 2 inch ice cream scooper scoop and pan cookies on to a non stick baking tray and bake for 12 minutes.