Cranberry and White Chocolate Chip Cookies
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
16
-
Calories
212 kcal
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Course
Baked Goods
-
Cuisine
American
Cranberry and White Chocolate Chip Cookies
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Bursting with texture and each bite is loaded with tart, chewy cranberries and sweet white chocolate! The perfect holiday cookie recipe!
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Ingredients
- ½ cup unsalted butter softened (1 stick)
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 2 tablespoons cream or milk
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- ¾ cup bread flour see notes below
- 1 teaspoon baking soda
- ¼ teaspoon salt optional and to taste
- 1 cup dried cranberries
- 1 cup 8 ounces white chocolate chips
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
- Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes.
- Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.
- Add the cranberries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.
- Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray.
- Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure) and place them on the baking sheet, spaced at least 2 inches apart.
- Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool (The cookies shown in the photos were baked for 9 minutes and have chewy edges with soft pillowy centers. For crunchier cookies, extend baking time by 1 to 2 minutes).
- Allow cookies to cool on the baking sheet for 10 minutes before removing.
Notes
- Notes regarding the flour: Solely using all-purpose flour will work as well, but the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. Also, I live in a dry climate and only need 1 3/4 cups flour total but if you are in more humidity or your dough is very moist or loose, adding up to 1/4 cup of additional flour, for 2 cups total, is possible. The more flour, the more the cookies will stay domed and puffed while baking.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Inspired by Sugar-Doodle Vanilla Cookies and Cranberry Bliss Bars.
Nutrition Information
Show Details
Serving
1
Calories
212kcal
(11%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
30mg
(10%)
Sodium
128mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 212kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 30mg | 10% |
| Sodium | 128mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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