|Even the dough looks delicious|
Last night, I used a recipe from Pinterest to make some delicious white chocolate chip cranberry cookies.
It was a pretty straightforward recipe that I’d recommend to someone who is willing to be patient for these delicious puppies. You can find the original recipe here.
The recipe does ask you to chill the dough for at least 2 hours. I went for a jog/ watched Friends/ unpacked from the weekend. Another thing that made this recipe unique to me was that it called for 2 tsp of cornstarch. I had to go out and buy some of this but it was only $1. I think this helped thicken up the cookies.
Bakes at least 3 dozen
3/4 cup (1.5 sticks) butter, softened to room temperature
3/4 cup packed dark brown sugar (I used light brown sugar and lived to tell the tale)
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips (I used half a bag)
3/4 cup dried cranberries (I used a bag of Craisins)
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute until completely 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. It’ll look like a whole lot of white powder.
On low speed, slowly mix into the dry ingredients into the wet ingredients until combined.
The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries mix on low for about 5-10 seconds until evenly distributed.
|I passed them out at work|
Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. I was impatient and didn’t wait the full 10 minutes and it just made the cookies harder to roll.
Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats.
Place rolled balls on each baking sheet.
Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven.
Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
Deb’s Notes: I’d bake this recipe again. It wasn’t too hard, especially with my new Kitchen Aid mixer. I just had to buy the white chocolate chips, cornstarch and craisins. So, the ingredients were pretty standard. The only annoying part was waiting for it to chill, but it was worth it. Maybe next time, I’d cut the recipe in half. It made a lot!