Holiday Recipe: White Chocolate and Cranberry Cookies
December 18, 2017
in Paris Life
My baking addiction started when I was in middle school and I made my first chocolate chip cookies. Being a perfectionist and a rule follower, I always preferred baking to cooking, knowing that I needed exactly the perfect amount of flour or the cookies would be too doughy, or whether the butter should be room temperature or melted according to which type of cookie I wanted to make. This inevitably lead to obsessively browsing Pinterest for new and interesting cookie combinations, before stumbling on these beauties: white chocolate chip and cranberry. They’re dense but moist and chewy, with oozing white chocolate, sweet cranberry, and a touch of salt to enhance the flavor. I can’t keep these in the house for more than a day or two before my husband eats all of them! Happy holidays!
White Chocolate and Cranberry Cookies
- 3/4 cup unsalted butter, softened to room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 large pinch of salt
- 3/4 cup chopped white chocolate (you can use chips, if you prefer, but I love the mega pieces of chocolate when you do it this way!)
- 1 cup dried cranberries
- In a large bowl using a hand-held mixer or stand mixer, beat the butter and sugars until creamy with no more lumps. Beat in egg and vanilla until just mixed.
- Add in the flour, cornstarch, baking soda, and salt, and mix on low speed.
- Fold the chocolate and cranberries into the dough, and refrigerate for at least one hour.
- Preheat oven to 350F. Line your baking sheet with parchment paper or a silicone baking mat.
- After a least an hour in the refrigerator, roll the dough between the palms of your hands to create a smooth, round ball. Bake for 8-10 minutes, until you see them turning golden brown along the edges. The cookies may appear soft in the middle when they come out of the oven, so let them sit for 5 minutes before transferring to a cooling rack.
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