The BEST Soft & Chewy Cranberry White Chocolate Chip Cookies #christmas #cookies

The BEST Soft &  Chewy Cranberry White Chocolate Chip Cookies #christmas #cookies

Cranberry White Chocolate Chip Cookies, to be exact. These are one of my favorite cookie flavor combinations ever. There’s something just so magical and irresistible about the combination of bright, tart cranberries with sweet, smooth white chocolate.

And these fabulous flavors pair perfectly with this fantastic, all-purpose cookie base that makes the best, softest and chewiest cookies ever. No flat, crispy discs here: these cookies are puffy, golden brown and super-soft, thanks to the use of cornstarch and lots of brown sugar. They’re warm and perfectly flavored with vanilla (1 Tablespoon!) and creamy California butter for the ultimate “best-ever” cookie. You won’t be disappointed!

Also try our recípe White Chocolate Chip Cookies

The BEST Soft &  Chewy Cranberry White Chocolate Chip Cookies #christmas #cookies #recipes #baking #desserts

Soft, chewy and perfectly tender Cranberry White Chocolate Chip Cookies will be a hit with your family! Tart, bright cranberries and smooth, sweet white chocolate make for the ultimate irresistible flavor combination.

  • ¾ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 Tbsp vanilla extract (i like to use Madagascar Bourbon)
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • Pinch salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

  1. in the bowl of a stand mixer, beat together the butter, brown sugar & white sugar with the paddle attachment until light and fluffy. Beat in the vanilla and egg to combine. Lastly, beat in the flour, cornstarch, baking soda and pinch of salt until a soft dough has formed. Stir in the cranberries and white chips by hand.
  2. Refrigerate the cookie dough for AT LEAST 1 HOUR. You can chill it overnight if you'd like, but one hour chill time is mandatory to prevent cookies from spreading and to create that light, soft and chewy texture.
  3. Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or mist lightly with cooking spray. Remove chilled dough from fridge and roll into Tablespoon-sized balls. Place onto the cookie sheets about 1-2" apart from one another.
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure an even cook. Cookies may appear slightly undone, but do not over-bake them! They will continue to set up more as they cool. Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely. if you'd like to make them prettier, garnish cookies with additional white chips on top of still-warm cookies before serving.

Read more our recipe Cake Batter Smoothie

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