Cranberry White Chocolate Chip Cookies


I made these delicious cookies by putting a holiday twist on my Best-Ever Gooey Chocolate Chip Cookies recipe. Studded with tart cranberries and creamy white chocolate, these chewy cookies taste like Fall to me and are the perfect treat for after Thanksgiving dinner, or any cool Autumn night!

Cranberry- White Chocolate Chip Cookies
Makes 3 dozen cookies

3/4 cup unsalted butter, softened 
3/4 cup brown sugar 
1/4 cup granulated sugar 
1 egg 
tablespoon vanilla extract 
1 teaspoon almond extract
2 cups flour 
2 teaspoons cornstarch 
1 teaspoon baking soda 
1/2 teaspoons salt
1 cup dried cranberries
1 1/2 cups white chocolate chips

1.  Preheat oven to 350 degrees.
2.  In a mixer, cream together butter and sugars until light and fluffy. Add egg, vanilla, and almond extract and beat well.
3.  Add flour, cornstarch, baking soda and salt and mix just until combined, then gently stir in the cranberries and white chocolate chips.
4.  Using a cookie scoop or tablespoon, drop dough onto a parchment paper covered baking sheet. Bake for 10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)
5.  Let cool, on the sheet, on top of a wire rack for five minutes. (Be patient! Leave them alone to firm up, no matter how good they smell! This is what keeps them chewy in the center- it'll be worth it!) Remove from baking sheet after 5 minutes and let them cool completely on the wire racks. Enjoy! :)

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