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Wednesday, December 3, 2014

Cranberry White Chocolate Cookies

I made these cookies for Thanksgiving and they were a total hit! They were the perfect size to just pop in your mouth (which was a little dangerous). The cookie base was simple and delicious, I can't wait to try it with different mix-ins! 

  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 1/4 granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries

  • In a large bowl using a hand mixer or stand mixer with paddle attachment, beat butter for 1 minute on medium speed until smooth and creamy
  • Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color
  • Beat in egg and vanilla on high speed
  • In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined
  • On low speed, slowly add the dry ingredients to the wet ingredients until combined (the cookie dough will be thick)
  • Mix in the white chocolate chips and dried cranberries (don't over mix)
  • Cover the dough tightly with foil or plastic wrap and chill for a least two hours or up to two days (chilling the dough is mandatory for this recipe)
  • Remove cookie dough and allow to sit at room temperature for 10-30 minutes (until you can scoop it)
  • Using a tablespoon measure, scoop cookie dough and roll into balls 
  • Bake at 350 degrees for 10-12 minutes
  • Allow cookies to cool on the cookie sheet for 5 minutes 
  • They will look extremely soft when you remove them from the oven
  • If they are too puffy, gently press them down with the back of a spoon

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