Cranberry White Chocolate Cookies
These delightful cookies feature a rich, buttery dough studded with sweet white chocolate chips and tart dried cranberries. Chilling the dough ensures perfectly soft and chewy results.
Equipment
- Large bowl
- handheld mixer or stand mixer
- Paddle attachment
- separate bowl
- Baking sheets
- parchment paper or silicone baking mats
- Wire rack
Ingredients
Main Ingredients
- 3/4 cup unsalted butter (softened to room temperature)
- 3/4 cup packed brown sugar (light or dark (I use dark))
- 1/4 cup granulated sugar
- 1 large egg (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch (cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips (plus a few extra for garnish)
- 1 cup dried cranberries (plus a few extra for garnish)
Instructions
Instructions
- Cream butter, brown sugar, and granulated sugar together until combined and creamy, then beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt, then slowly mix into the wet ingredients. Fold in the white chocolate chips and dried cranberries, then chill the dough for at least 1 hour to prevent over-spreading.
- Remove the dough from the refrigerator; if chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes to soften.
- Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats.
- Scoop and roll approximately 1.5 Tablespoons of dough for each cookie into balls, arranging them 3 inches apart on the prepared baking sheets.
- Bake for 11-12 minutes until the edges are lightly browned but the centers still look soft; lightly bang the baking sheets on the counter if cookies didn't spread enough.
- Allow cookies to cool on the baking sheet for 5 minutes, pressing extra white chocolate chips and dried cranberries into the warm tops for garnish, then transfer to a wire rack to cool completely.
- Store cooled cookies in a covered container at room temperature for up to one week to maintain freshness.
Notes
Chilling the dough for at least 1 hour is crucial to prevent the cookies from over-spreading. For best results, allow firm dough to sit at room temperature for about 30 minutes before scooping.