Cranberry White Chocolate Cookies
These cranberry white chocolate cookies are soft and chewy with slightly golden edges. The combination of white chocolate and dried cranberries is perfect for Christmas
Servings: 30 cookies
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup light brown sugar packed - or use 1/2 cup dark brown sugar and 1/2 cup white sugar
- 1 large egg
- 1 large egg yolk discard the egg white
- 2 tsp vanilla extract
- 2 cups all-purpose flour* measured correctly
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup white chocolate chips plus more for dotting on top
- 3/4 cup dried cranberries
Instructions
- In a large bowl beat the butter and sugar until fluffy.
- Beat in the egg, egg yolk and vanilla.
- With the mixer on low speed carefully beat in the flour, baking soda and salt.
- Mix in the chocolate chips and dried cranberries.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 48 hours.
- When ready to bake, preheat the oven to 350F degrees. Line cookie sheets with parchment or silicone baking mats.
- Remove the dough from the fridge and form the dough into balls with about 1.5 tablespoons of dough each (a little smaller than a golf ball in size, I like to use a cookie scoop for this). Place the dough on a cookie dough balls about 2 inches apart on the lined cookie sheets. If the dough is too hard to form into balls, let it sit on the counter at room temperature for 10-15 minutes first.
- Bake for 9-11 minutes, or until the tops look just set. Remove from the oven and optionally place a few extra chocolate chips on the top of each cookie.
Notes
- To measure flour correctly, whisk it first. Then spoon it into a dry measuring cup and level off the top. Or use a weigh scale - 2 cups of all-purpose flour weighs 250 grams or 8 1/2 ounces. Do not scoop the flour out of the bag to measure it.
- After the dough is formed into balls, they can be placed in a freezer bag and frozen for up to 2 months. Then bake cookies from frozen as directed in the recipe above - they'll likely need 1-2 extra minutes. Do not thaw the dough before baking.
- Store cookies in an airtight container for up to 4 days. Baked and cooled cookies can be frozen in an airtight container for up to 2 months.
- Nutrition information is an estimate only and based on 1 cookie, assuming the recipe yields 30 equal-sized cookies.
Nutrition
Calories: 137kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 60mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 159IU | Calcium: 19mg | Iron: 1mg