Description
Delight in these classic Cranberry White Chocolate Chip Cookies that blend tart dried cranberries with sweet white chocolate chips for a perfect balance of flavors. Soft, chewy, and bursting with festive colors, these cookies are ideal for holiday celebrations or anytime you want a special treat.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups dried cranberries
- 1 cup white chocolate chips
Wet Ingredients
- 2 sticks unsalted butter, softened at cool room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- Prepare dry ingredients: In a bowl, whisk together the flour, baking soda, and salt. Mix in the dried cranberries and white chocolate chips until evenly distributed. Set this mixture aside for later use.
- Cream wet ingredients: Using an electric mixer on medium speed, beat the softened butter, granulated sugar, and brown sugar together for 2 to 3 minutes until the mixture is light and fluffy. Reduce the mixer speed to low, add in the eggs and vanilla extract, and mix just until the ingredients are combined—taking care not to overmix.
- Combine mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently and just until blended to avoid overworking the dough, which can make cookies tough.
- Chill dough (optional): For thicker and chewier cookies, wrap the dough tightly in plastic wrap and refrigerate it for up to 24 hours. If you prefer a quicker option, proceed to the next step without chilling; this will yield slightly thinner cookies.
- Prepare for baking: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape the cookies: If using chilled dough, let it soften slightly at room temperature. Then scoop out 3-tablespoon portions of dough and place them about 2 inches apart on the prepared baking sheets. If using the dough immediately without refrigerating, shape the dough into balls and freeze them on the baking sheet for 10 to 15 minutes while the oven heats.
- Bake: Bake one sheet at a time for 9 to 12 minutes, or until the edges turn lightly golden and the centers are just set. If using chilled dough, you might need to bake the cookies an additional 1 to 2 minutes to achieve the perfect texture.
- Cool and transfer: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For chewier cookies, refrigeration of the dough is recommended but optional.
- Freezing dough balls before baking helps maintain shape and prevent spreading.
- Be careful not to overmix dough to keep cookies tender.
- Use parchment paper or a silicone baking mat to avoid sticking and ensure even baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
