Tuesday, December 23, 2014

Sally's Baking Addiction: Cranberry White Chocolate Cookies

I've always liked white chocolate macadamia nut cookies.  While the rest of my family was happily eating semi-sweet cookies from Mrs. Fields, I wanted the white chocolate ones.  So what better than a white chocolate seasonal cookie?  Add some dried cranberries, and voilà, Christmas cookies.  And the fact that they're full of dark brown sugar doesn't hurt either.  I think these are going in the yearly rotation.

Cranberry White Chocolate Cookies
Adapted from Sally's Baking Addiction blog

¾ cup (1½ sticks) unsalted butter, softened
¾ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup white chocolate chips
¾ cup dried cranberries (Craisins)

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 overnight.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes or so. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Using a cookie scoop, make balls of dough, about 1 tablespoon of dough each. Place 12 on each baking sheet and flatten slightly with your fingers. 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. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.

Makes about 3 dozen cookies

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