Cranberry Choc Dipped Cookies

Line 2 baking trays with baking paper.

In a bowl, whisk butter and sugar together until smooth. Mix in egg, egg yolk and vanilla. Add salt, bicarb soda and flour and mix until just combined. Add choc chips, Craisins® and mix until evenly distributed throughout the dough.

Shape dough into 1 tbsp sized balls. Place 6 - 8 balls per baking tray. Space out to give room to spread when baking. Place in the refrigerator for 20 mins.

Preheat the oven to 175C and bake chilled cookies for 8-12 minutes or until golden but still soft to touch. Transfer cookies to a cooling rack to cool completely.

Decoration: place dark chocolate into microwave safe bowl and microwave in 30 second bursts, stirring in between until fully melted. Dip each cookie halfway into the melted chocolate. Shake to remove any excess chocolate and sprinkle with the chopped Craisins® and pepitas.