125gm unsalted butter, melted
100gm golden caster sugar
75gm light muscovado sugar
2 tsps vanilla extract
150gm plain flour
1/2 tsp baking powder
50gm white chocolate, chopped (I used Green & Blacks)
50gm dried cranberries
Preheat the oven to 190C and line two baking sheets with baking paper.
Put the sugars in a mixing bowl and pour the melted butter in. Add the egg and a splosh of vanilla. Beat until combined. Stir in the flour, baking powder and salt. Then the chocolate and cranberries. By now you should have a rich, smooth mixture just begging to be licked off the spoon.
Drop heaped, messy dessertspoonfuls of the mixture over the baking sheets, leaving plenty of room in between - they spread like a b*stard. Bake for eight to 10 minutes or until just golden. Leave on the baking sheets to harden for a couple of minutes before peeling off.
Oh so good.