White Chocolate Cranberry Cookies (Print Version)
# Ingredients:
01 -
2 sticks unsalted butter, melted (8oz/227g).
02 -
3/4 cup packed brown sugar (5.25oz/149g).
03 -
3/4 cup granulated sugar (5.25oz/149g).
04 -
1 teaspoon vanilla.
05 -
1 teaspoon salt.
06 -
2 tablespoons orange zest (from 2 large oranges).
07 -
2 large eggs.
08 -
2 1/4 cups all-purpose flour (10.125oz/287g).
09 -
1 teaspoon baking soda.
10 -
2 cups white chocolate chunks or chips (12oz/340g).
11 -
1 cup dried cranberries, chopped (4.2oz/120g).
12 -
1/2 cup chopped walnuts (2oz/57g) - optional.
# Instructions:
01 -
Mix melted butter, both sugars, vanilla, salt and orange zest in large bowl.
02 -
Whisk in eggs until well combined.
03 -
Add flour and baking soda, stir just until mixed.
04 -
Fold in white chocolate, cranberries, and walnuts.
05 -
Chill dough for 1-2 hours or overnight for best results.
06 -
Heat oven to 375°F. Position racks in upper and lower thirds.
07 -
Let chilled dough soften slightly if firm.
08 -
Form 1.5oz (43g) dough balls, place 3 inches apart on lined baking sheets.
09 -
Bake 8-10 minutes until edges are golden but centers still soft.
10 -
Rotate pans halfway through baking.
11 -
Let rest 1 minute on pan, then move to cooling rack.
# Notes:
01 -
Press extra chocolate chunks and cranberries on top before baking for prettier cookies.
02 -
Shape edges with spoon while warm for perfectly round cookies.
03 -
Can reduce white chocolate to 6-8oz for less sweetness.
04 -
Chilling improves texture but not required if dough is around 70°F.