It's not the usual chocolate chip, but it's just as good!
Chunks of white chocolate and bursts of tart cranberry complement each other
very well, making these cookies a joy to nibble on
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| White Chocolate and Cranberry Cookies |
Make 2 dozen Perp Time 15 minutes plus chilling time Baking
Time 9 to 12 minutes
White Chocolate and Cranberry Cookies ingredients: 1 cup
butter, cubed. 2/3 cup sugar. 1 and 1/3 cup brown sugar. 2 large eggs. 1
teaspoon vanilla extract. 2 and 3/4 cups all-purpose flour. 1 teaspoon baking soda.
1 teaspoon salt. 340 grams white chocolate, sliced into 1/2-inch chunks. 1 and
1/4 cups dried cranberries
White Chocolate and Cranberry Cookies recipe: 1- In the bowl
of an electric mixer fitted with the paddle attachment, cream butter and sugars
together. 2- Add eggs one at a time. Mix until combined, then add vanilla
extract. 3- In a separate bowl, combine flour, baking soda, and salt. Mix well.
4- Gradually add flour mixture to the batter. Fold in white chocolate chunks
and dried cranberries. 5- Place dough in a airtight container and chill in the
refrigerator for at least one hour or overnight before baking. 6- Preheat oven
to 375F. Remove dough from the refrigerator and allow to thaw at room
temperature for about 20 minutes. 7- Using a 30-gram ice cream scooper, scoop
dough into balls and place on a cookie sheet lined with parchment paper or a
Slipat mat. Space cookie balls 2 inches apart. 8- Bake for 9 to 12 minutes or
until edges of each cookie are slightly golden but the center is still slightly
soft. Transfer cookies to a wire rack and allow to cool for 5 minutes before
serving. Store cookies in an airtight container at room temperature. They will
keep for about 4 days
