White Chocolate Cranberry Cookies
With crisp, caramelized edges and rich, chewy centers, these White Chocolate Cranberry Cookies are irresistible!
Ingredients
- 2 sticks unsalted butter melted (8oz, 227g)
- ¾ cup packed brown sugar (5.25oz, 149g)
- ¾ cup granulated sugar (5.25oz, 149g)
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 tablespoons finely grated orange zest from 2 large oranges
- 2 large eggs
- 2 ¼ cups all-purpose flour (10.125oz, 287g)
- 1 teaspoon baking soda
- 2 cups white chocolate chunks or chips (12oz, 340g)
- 1 cup dried cranberries roughly chopped (4.2oz, 120g)
- Optional: ½ cup chopped walnuts (2oz, 57g)
Instructions
- In a large mixing bowl, combine the melted butter with the sugar, brown sugar, vanilla, salt and zest.
- Whisk in the eggs until thoroughly combined.
- Add the flour and baking soda, stirring just until the dry ingredients are incorporated.
- Stir in the white chocolate chunks, cranberries, and walnuts.
- If possible, let the dough rest in the refrigerator for one or two hours, or even better, overnight.
- Preheat the oven to 375 degrees F. Position the racks to the lower and upper thirds of the oven.
- Remove the dough from the refrigerator if rested. If cold and firm, allow it to soften a few minutes.
- Roll into 1.5oz (43g) balls and place 3 inches apart on a parchment lined baking sheet.
- Bake until golden brown on the edges and no longer wet on top, about 8-10 minutes. Be careful not to overbake.
- Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking.
- Remove from oven. Let cookies rest on pan one minute before transferring to a cooling rack. Cool thoroughly before storing.
- May be kept in an airtight container for several days.
- Makes about 33 cookies.
Notes
While chilling the dough makes a better cookie, it is not absolutely necessary. Do let the dough reach about 70 degrees F before baking for the proper amount of spreading. This may require some refrigeration if your kitchen is warm.
The cookies shown here have been chilled overnight.
For a pretty cookie, I like to stick a couple of white chocolate chunks and cranberries onto the top of the rolled balls of dough. You can also stick a few on top as soon as they come out of the oven, while they are still soft.
2 cups of white chocolate chunks makes for a very loaded and sweet cookie. If you prefer a less sweet cookie, use 6-8 ounces white chocolate.
I've used hand chopped Ghirardelli white chocolate bars in this recipe.
I've sprinkled the tops of the cookies with orange zest for a burst of color.
For perfectly round cookies, press the edges of the cookies with the back of a spoon into a neat shape while they are still soft from the oven. I sometimes take them out 2-3 minutes before they're done, shape them, and put them back in the oven to finish.
Nutrition
Calories: 192kcal
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