Cranberry White Chocolate Chip Cookies
Today's cookie recipe is one I started making last year: Cranberry White Chocolate Chip. I found this recipe on the My Recipes website, and during the holidays, I love to browse the site frequently because they always have a great roundup of cookie recipes {not to mention other wonderful holiday recipes}.
I was a little skeptical about these cookies at first because I am not the biggest fan of white chocolate, but I adore cranberries and I figured the sweet-tart combination would work well together. I'm so glad I tried the recipe because these are delicious. It's also an easy cookie to make since these are basic drop cookies, which you can make as large or as small as you like. The dough benefits from an overnight chill in the refrigerator before being baked off. Chilled cookie dough always bakes into a puffier, less spread-out cookie.
These cookies have earned a permanent spot on my holiday baking list and are almost always included in my cookie gift tins. Make them and you'll see why!
Cranberry-White Chocolate Chip Cookies
Adapted from My Recipes2 1/2 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/3 cups granulated sugar
2 large eggs, at room temperature
1 1/2 cups white chocolate chips
1 6-oz. package dried cranberriesWhisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter over medium speed until creamy. Scrape down the sides of the bowl as necessary. Gradually add in the sugar and beat until well combined. Add in the eggs, one at a time, beating until well blended after each addition.Over low speed, add in the flour mixture until it is evenly incorporated, scraping down the sides of the bowl as necessary. Stir in the white chocolate chips and dried cranberries by hand using a rubber spatula or wooden spoon. Chill the dough for a minimum of 3 hours or overnight.
Preheat oven to 350 degrees. Use a cookie scoop to form similar sized balls of cookie dough. Place each dough ball about 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes until the cookies are a light golden brown at the edges. Be sure to rotate the baking sheets halfway through the baking time to ensure even browning. After removing the cookies from the oven, allow them to cool for 5 minutes on the baking sheets before transferring them to a baking rack to cool completely.
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I'm a white chocolate fan and I love this cookie recipe. I really think that cranberry-white chocolate combo is very addictive. I'll definitely some of these for our New year's eve party!