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I love cranberries and white chocolate together in a cookie. White chocolate really isn't chocolate, so I wanted to find out why it was called chocolate. I found a site that explains what white chocolate is and why it is called White Chocolate at Today I Found Out.
Remembering Easter and my basket, I always had at least 1 or 2 white chocolate bunnies. I even traded with my brother and sister for theirs, although it didn't always work out the way I wanted. But it never hurt to try, and if that didn't work, sneak a piece or two when they weren't looking.
The cookie batter is just like a chocolate chip cookie, which makes these so good. So you can take your favorite chocolate chip cookie recipe and add the cranberries and the white chocolate. So there you go, you made your own cranberry and white chocolate cookies.
Of course, what can you say about the beloved cranberry? The holiday favorite is jellies, sauces, and deserts. I have been waiting for the fresh cranberries to hit the grocery store shelves, and it should be any day now—time to put on my thinking cap and come up with a few new recipes.
White Chocolate Chip Cookie Dough
The best chocolate chip cookie recipes use a combination of white and brown sugar. They play off each other so nicely to achieve the perfect texture and color. I do use more brown than white to give it a good caramelly flavor that pairs so nicely with the white chocolate.
Just look how full of mix-ins this dough is!
After chilling, fill up your prepared cookie sheet. I prefer a scooped, uniform cookie, but this dough is also soft enough to be a drop cookie. Go with whatever works for you.
Also because of the brown sugar, these like to keep baking and browning, so make sure and carefully remove them from the cookie sheet to a rack as soon as you take them out of the oven.
Cranberries! and more Cranberries!
Cranberry Cinnamon Caramelized Walnut Cookies
Cranberry and White Chocolate CookiesBarbara Hall
- ¾ cup (170.25 g) Butter unsalted room temperature
- ½ cup (110 g) Dark Brown Sugar
- ½ cup (100 g) Sugar white
- 1 (1) Egg room temperature
- 2 teaspoon (2 teaspoon) Vanilla Extract
- 2 cups (250 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking soda
- 2 teaspoon (2 teaspoon) Corn starch
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- 1 cup (121.21 g) Dried cranberries
- 1 cup (180 g) White chocolate chips
- Weigh or measure both the dark brown and white sugars into a bowl. Weigh or measure the flour, cornstarch, baking soda, salt and run a whisk through to blend in another bowl.
- In a stand or handheld mixer, add the butter and the sugar and blend on medium speed till incorporated, about 2 to 3 minutes. I scrape down the sides and add the egg and vanilla extract and mix until the egg is blended through. Turn the mixer down to low and gradually add the flour mixture. Once the flour has been incorporated, I turn the mixer off and scrape down the sides and turn the mixer on for another 15 seconds to make sure all the flour is mixed into the dough. I turn the mixer off again, add the cranberries and the white chocolate chips, and turn mixer on for about 30 seconds to mix them into the cookie dough. Cover and refrigerate for 45 minutes to an hour.
- Preheat the oven to 350° and line 2 cookie pans with parchment paper. Take the cookie dough out of the refrigerator, and using a medium cookie scoop, I scoop out and roll into a ball. I did get 12 balls to a cookie sheet pan. You can also drop by tablespoon onto the parchment paper; I like a more uniform shape cookie, but either way is fine. Bake for 9-11 minutes and transfer to a cooling rack as soon as they come out of the oven. If you leave them on the cookie sheet pan, the bottoms will get really brown. Dark brown sugar seems to brown quickly, but if you store them in an airtight container, they will be perfect.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.