Crisp Chocolate Chip Cookies with Dried Cranberry & Pistachio

Another great recipe from Daniel Tay. Hope you can make it in time for Chinese New Year, I love the saltiness, chewiness, crunchiness and sweetness of these golden morsels ; )) Not forgeting the auspicious red and green tinge too!!!

Recipe adapted from 'Just Desserts and other baked treats' by Daniel Tay

What you need:
255g All purpose flour
5g salt
5g baking soda
150g unsalted butter
100g brown sugar
55g sugar
31/4 tbsp corn syrup (I used maple syrup)
1 tbsp milk
3/4 tbsp Vanilla essence (I used LorAnn Oil vanilla butternut essence)
100g bittersweet choco chips (I used 70g)
100g Pistachio nuts, chopped
85g dried cranberries, chopped

What to do:
1. Preheat oven to 180C (350F)
2. Sift flour, salt and baking soda
3. Cream butter and sugar until light and fluffy, add syrup, milk & essence
4. Add flour mixture and mix on low speed
5. Add choco chips, nuts and cranberries
6. Place dough in fridge for 30mins
7. Roll dough to bite size and bake for 15mins