- 3/4 cup (1.5 sticks room temperature) Butter unsalted
- 3/4 cup (159g) Dark Brown Sugar
- 1/4 cup (50g) Sugar white
- 1 (room temperature) Egg
- 2 tsp Vanilla Extract
- 2 cups (240g) All purpose flour
- 1 tsp Baking soda
- 2 tsp Corn starch
- 1/2 tsp Kosher Salt
- 3/4 cup Dried cranberries
- 3/4 cup White chocolate chips
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 in 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.
Things I Use:
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 on for about 30 seconds to mix them into the cookie dough. Cover and refrigerate for 45 minutes to an hour.
Preheat the over 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.