Description
Delight in these Cranberry White Chocolate Chip Cookies, a perfect balance of sweet and tart flavors with a soft, chewy texture. Featuring dried cranberries and creamy white chocolate chips, these cookies are easy to make and ideal for holiday treats or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup Butter (softened)
- 1 1/2 cups Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 cups White Chocolate Chips
- 1 1/2 cups Dried Cranberries
Instructions
- Preheat Oven and Cream Butter and Sugars: Heat the oven to 385 degrees Fahrenheit. In a large mixing bowl, cream together the softened butter, brown sugar, and sugar for 4 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract, continuing to blend for another minute to fully incorporate.
- Combine Dry Ingredients: Fold in the flour, baking soda, and salt carefully. Avoid overmixing to prevent excessive gluten development, which could toughen the cookies.
- Mix in White Chocolate Chips and Cranberries: Gently fold in the white chocolate chips and dried cranberries evenly throughout the dough.
- Portion the Dough: Scoop cookie dough onto baking sheets lined with parchment paper, spacing each scoop at least two inches apart to allow for spreading during baking.
- Bake the Cookies: Bake for 8-10 minutes. Do not overbake, as cookies will continue to cook slightly after removal from the oven. For a gourmet touch, top each cookie with a few extra white chocolate chips and dried cranberries right after baking.
- Cool the Cookies: Let the cookies set on the baking sheet for 3-4 minutes before transferring them to a cooling rack to cool completely.
Notes
- Do not overmix the dough after adding the dry ingredients to keep cookies tender.
- Use parchment paper to prevent sticking and ensure even baking.
- Adding extra chocolate chips and cranberries on top after baking enhances the appearance and flavor.
- Store cookies in an airtight container at room temperature for up to a week.
- For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
