These white chocolate and cranberry cookies are dangerously good.
I don’t know about you, but I LOVE cookies. I love all the cookies; chocolate chip, caramel, berry, oat, nut. Really all of them.
Whenever I try to make my own they have always turned out either too chewy, too crunchy or grainy.
I’d all but given up and resorted to fulfilling my cookie desires with shop bought ones, then a friend recommended I try Sally’s Baking Addiction blog. My friend is a seasoned baker and said that every recipe she has tried from Sally has resulted in something delicious.
So I decided to give her cookie recipe a go.
Now, these are quite honestly the best cookies I have tasted.
White chocolate and cranberry cookies…who’d have thought that this combination would work so well in a cookie?
And what’s more, I MANAGED IT!
It’s a very quick, simple recipe from Sally’s baking blog. You can find a link to her site above. I recommend you visiting it for all your baking needs. She has the most wonderful recipes. Since overcoming my cookie struggle, I have become a convert. There hasn’t been a single recipe of hers that I have tried and not fallen completely in love with!
Sally’s top tip for this cookie recipe ‘Most important about this cookie recipe is the baking time. You must watch the cookies closely – I didn’t even leave the kitchen as they baked. Take the cookies out of the oven at a precise 8 or 9 minutes. The cookies will appear soft and undone in the centers, but will eventually firm up as they set. Allow the cookies to cool for 5-10 minutes on the baking sheet after you remove them from the oven.’
Below are the ingredients and method taken straight from her site.
To make white chocolate and cranberry cookies you will need :
· 3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
· 3/4 cup (150g) packed dark brown sugar
· 1/4 cup (50g) granulated sugar
· 1 large egg, at room temperature
· 2 teaspoons vanilla extract
· 2 cups (250g) all-purpose flour
· 2 teaspoons cornstarch (aka cornflour)
· 3/4 cup (135g) white chocolate chips
· 3/4 cup (105g) dried cranberries
– In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color.
– Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
– In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries mix on low for about 5-10 seconds until evenly disbursed.
– Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
– Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes– if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
– Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
– Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls.
– Place 10 – 12 on each baking sheet. Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven.
– Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
– Your white chocolate and cranberry cookies are ready for tasting!
for our other tasty treats!