Soft and Chewy Cranberry White Chocolate Chip Cookies
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Chill Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
17
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Calories
232 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Cranberry White Chocolate Chip Cookies
Description
The recipe starts by creaming butter and sugars together to achieve a smooth, well-blended base. Eggs, vanilla extract, and cream are incorporated to build moisture and tenderness. The inclusion of cream sometimes makes the batter appear grainy, which is normal. Flour, baking soda, and salt are then folded in to form the dough, followed by dried cranberries—preferably orange-scented for enhanced flavor—and white chocolate chips. The dough is soft and portioned using a small scoop for consistent cookie size.
When baked, these cookies have a soft, chewy texture with bursts of tartness from the cranberries and sweetness from the white chocolate. The balance of sugars and the addition of cream helps retain moisture and chewiness. These cookies work well as a comforting treat or snack and can pair nicely with warm beverages.
Cookies maintain freshness in an airtight container at room temperature for up to one week, or can be frozen up to six months. Cookie dough can be stored in the refrigerator for up to five days or frozen for up to four months, allowing flexible baking schedules. This recipe yields about seventeen cookies, ideal for moderate-sized batches.
Ingredients
- ½ cup butter softened (1 stick, unsalted
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg large
- 2 tablespoons cream or half-and-half
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 cup dried cranberries I use orange-scented dried cranberries and recommend them for extra flavor
- 1 cup white chocolate chips
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the cranberries, white chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a 2-tablespoon cookie scoop or your hands, form approximately 17 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Tip – Strategically place a few cranberries and white chocolate chips on top of each mound of dough by taking cranberries and chips from the underside and adding them on top.
- After chilling, flatten each mound about half the original height.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Keep baked cookies airtight at room temperature for up to one week or freeze up to six months.
- Store unbaked cookie dough refrigerated for up to five days or frozen for up to four months.
- Using orange-scented dried cranberries enhances flavor, as recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 232kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 30mg | 10% |
| Sodium | 122mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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