These redcurrant and white choc chip cookies have the most delicious fruity tang which compliments the creamy white chocolate perfectly.
Who doesnt love a choc chip cookie? ....Just as I thought. A few years back I asked my readers what flavour biscuit they would like me to make and raspberry and white chocolate chip cookies was a clear winner.
With good reason raspberry and white chocolate is a great combo but I've started combining redcurrants with white chocolate and it might just be even better! So of course I had to try the combination in a cookies and so this recipe was born.
It's worth making these cookies while redcurrants are in season because they are quite simply delish! . Oh and they are also quick and easy to make.
Ingredients for Redcurrant and White Chocolate Cookies
Scroll down for quantities and full printable recipe at the bottom of this post.
- Butter - I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add a pinch of salt.
- Caster Sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined, It is a little more flavoursome with light caramel tones.
- Egg - large
- Vanilla extract
- White chocolate chunks
- Redcurrants - Fresh or frozen, no need to defrost first if using frozen red currants
- Plain flour US = All purpose
- Baking powder
Equipment to make the cookies
All you need to make these easy cookies is a mixing bowl, an electric hand whisk, a wooden spoon or a spatula, a sieve and baking sheets.
You can lightly grease the baking with a little extra butter or line the baking trays with nonstick baking parchment or as I do with reusable liners.
How to Make Redcurrant and White Chocolate Cookies Step by Step
Step 1
Beat the butter and sugar until light and fluffy then beat in the egg and add the vanilla extract.
Step 2
Add the white chocolate chips and redcurrants and mix in until just combined.
Step 3
Sift in the flour and baking powder and beat together to form a soft biscuit dough.
Step 4
Place spoonfuls of the biscuit dough on a greased or lined baking sheet and bake until golden.
Top Tips
- When adding the flour don't beat too hard as you want to mix the flour in without breaking all of the redcurrants.
- For neater biscuits gently shape the mounds of cookie dough on the baking sheet into circles.
- Store chocolate chunks/chips for baking in the freezer. Add to bakes cakes and cookies without defrosting will help to keep the chocolate from melting completely into the bake.
How long will the cookies keep?
They are pretty hard to resist so not long 🙂
- The cookies will be slightly crisper if eaten on the day they are made but will keep for about 3 days if stored in an airtight container in a cool place.
- The cookies freeze well for up to 4 months. Defrost at room temperature for about 1 hour.
Variations
Try using blackcurrants or blueberries in place of the redcurrants
Need more Redcuurant Recipes
Try these.....
📖 Recipe
Redcurrant and white choc chip cookies
Equipment
- mixing bowl
- hand held electric whisk
- sieve
- wooden spoon
- baking sheets
Ingredients
- 150 g butter (5oz) softened
- 150 g golden caster sugar (5oz)
- 1 egg
- 1 teaspoon vanilla extract
- 75 g white chocolate chunks (3oz)
- 100 g redcurrants (3½oz)
- 200 g plain flour (7oz)
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease 2 baking sheets.
- Beat 150g (5oz) each, butter and sugar together until pale and fluffy.
- Beat in one egg and 1 teaspoon vanilla extract, then stir in 75g (3oz) chocolate and 100g (3½oz) redcurrants.
- Sift in 200g (oz) flour and 1 teaspoon baking powder and mix until well combined.
- Place round spoonfuls of the mixture onto baking trays, leaving room for the cookies to spread while baking. Shape each mound into a circle.
- Bake for 10 to 12 minutes until golden. Allow to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
Notes
- When adding the flour don't beat too hard as you want to mix the flour in without breaking all of the redcurrants.
- For neater biscuits gently shape the mounds of cookie dough on the baking sheet into circles.
- Store chocolate chunks/chips for baking in the freezer. Add to bakes cakes and cookies without defrosting will help to keep the chocolate from melting completely into the bake.
- The cookies will be slightly crisper if eaten on the day they are made but will keep for about 3 days if stored in an airtight container in a cool place.
- The cookies freeze well for up to 4 months. Defrost at room temperature for about 1 hour.
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.