Chewy White Chocolate Chip & Cranberry Cookies

The chocolate chip cookie is truly an ‘All-American’ classic. It’s also pretty traditional anytime of year. I don’t know what it is, or why, but around the holidays my brain demands I change things up. And to said brain there are a few things that just *say* Christmas, one of them being a switch to white chocolate chips in my cookies.

 Chewy White Chocolate Chip Cranberry Cookies

And another thing? The add-ins change. Gone are the extra candies, even the oats got kicked to the curb. And although our favorite Christmas cookie add-in, Cranberries, are healthy, trust me when I say it’s not at all intentional.

Chewy White Chocolate Chip Cranberry Cookies 3

For real though, I love these cookies so much, I’d make them in Summer too if it was seasonally appropriate. (They’re so good, you can go ahead and insert a boo, hiss from my boys over that sad fact) So let’s recap, soft and chewy, yet crisp too, cookies that pair decadent white chocolate chips with sweet/tart dried cranberries. These are the perfect Christmas cookie combination, and any cookie aficionados dream.

Chewy White Chocolate Chip & Cranberry Cookies

Chewy White Chocolate Chip Cranberry Cookies 2

3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 large egg, at room temperature
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
3/4 cup dried cranberries

Directions

  1.  In the bowl of a stand mixer, cream together the softened butter and sugars on medium-high speed until they’re whipped and creamy. Next, add in the egg and vanilla, and beat on high speed and mix until evenly incorporated.
    2. In a separate bowl, stir together the flour, cornstarch, baking soda and salt. Working a little at a time, mix the dry ingredients into the wet batter. (The batter should be pretty thick, and that’s ok) Use a spatula to gently fold in the white chocolate chips and the dried cranberries. Cover the dough tightly with plastic wrap, or transfer to a Tupperware and seal, and chill for at least 2 hours, or up to 2 days. Do not skip this step!
    3. Remove the dough from the refrigerator about 10 minutes prior to baking to allow it to come almost to room temp, if you let it chill overnight. It may take up to 30 minutes. While the dough softens, prep two baking sheets with parchment paper or silicone baking mats, and set aside.
    4. Scoop about 1 tablespoon of dough and roll, between your hands, into a ball. If the dough is crumbly, no worries, it will smooth right out when you roll it. Put the dough balls onto a non-stick baking sheet, about 1-1/2 – 2 inches apart from each other, to allow for spreading. Bake at 350 degrees for 8-10 minutes, or until just barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Let the cookies rest for 5 minutes or so, until you transfer them to cooling rack to finish cooling completely.

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