White Chocolate Chip Cookies with Cranberries

These White Chocolate Chip Cookies with Cranberries meld the creamy sweetness of white chocolate with the tangy burst of dried cranberries in a soft cookie base.

Course Dessert

Cuisine American

Keyword cranberries, white chocolate

Prep Time 20

Cook Time 10

Chilling Time 30

Total Time 1

Servings cookies

Calories 232kcal

Author Samantha Pickthall

Ingredients

160 g unsalted butter melted
2/3 cup golden granulated sugar
1/3 cup packed light brown sugar, how to pack
1 large egg, at room temperature
1 tsp vanilla extract
1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
2 tsp cornstarch
1 tsp baking soda
1/2 tsp fine salt
3/4 cup white chocolate chips
3/4 cup dried cranberries

US Customary - Metric

Instructions

Melt Butter: Over low heat in a saucepan, stirring occasionally. Alternatively, use a microwave in 30-second bursts. Transfer to a large mixing bowl and cool until slightly warm.
Prepare Wet Mixture: To the cooled butter, add both sugars and whisk for 20 seconds. Then whisk in the egg and vanilla.
Incorporate Dry Ingredients: Sift in the flour, cornstarch, and baking soda. Add the salt and combine until a thick dough forms.
Add Chocolate and Cranberries: Fold in the white chocolate chips and dried cranberries.
Chill Dough: Refrigerate dough for 30 minutes. For overnight chilling, see notes.
Preheat Oven: To 356ºF (180ºC) fan-forced. Line a baking sheet with parchment paper. 
Form Cookies: Scoop 45g/1.5 oz (or 3 level tablespoons) of dough, roll into tall balls, and place on the tray, spaced 10cm apart. Do not flatten balls.
Bake: 10-12 minutes until lightly golden, edges are set but centers are soft. Remove and tap the tray on your bench top or stove top 3 times to help slightly deflate.
Cool: Let the cookies sit on the sheet for 15 minutes, then move to a wire rack to cool completely.
Enjoy!

Notes

Chill dough overnight: To chill your dough overnight, make it per the recipe instructions and instead of chilling it for 30 minutes, leave it wrapped in the fridge overnight. Remove from the fridge 30 minutes prior to shaping the cookies to let it soften.

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.

Freeze: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.

Thaw: At room temperature for 1-2 hours until soft enough to eat.

Nutrition