White Chocolate Cranberry Cookies
I've had holiday cooking fever ever since I hosted Thanksgiving at my little Brooklyn home. Seriously, making food is a form of love best served warm and often. If you haven't tried it, I highly suggest showing your loved ones how much they mean to you with a treat, dinner party, or simple breakfast date. You'll be shocked at how much people appreciate it.
Needless to say, I've been cooking like a maniac. Last Monday was National Cookie Day, so you know I had to celebrate. Sunday night, I gathered the troops (read: mixing bowl & butter) to make my office family a batch of white chocolate cranberry cookies. I used a recipe that I found on Pinterest from the lovely Vera, just adding a few more white chocolate chips -- couldn't help myself, ya know?
1/2 cup unsalted butter, softened
1 large egg
2/3 cup sugar
1 and 1/2 teaspoons vanilla extract
1 and 1/3 cup all-purpose flour
3/4 teaspoons baking soda
1 and 1/2 teaspoons cornstarch
1/4 teaspoon salt
2/3 cup white chocolate chips (I rounded up to 1 cup)
2/3 cup dried cranberries
1. In a small bowl, stir together flour, cornstarch, baking soda, and salt.
2. In a separate bowl, whip butter until creamy (leave butter out to soften beforehand). Add sugar and mix until fluffy. Add egg and vanilla, mix thoroughly.
3. Mix flour bowl into wet ingredients slowly. If you have a mixing bowl, turn it on low speed and gradually add in your flour mixture. If you are a hand mixing machine like me, then just keep mixing like a champ and you'll get there eventually! The dough will be thick.
4. Place mixed dough in a bowl, cover it, and keep in the fridge for at least two hours -- I suggest overnight.
5. When ready to bake, preheat oven to 350 degrees.
6. Place cookies on a buttered baking tray and place in oven. Bake for 10-13 minutes.
7. Chow down.
To say these cookies were a hit is an understatement. As soon as I arrived to the office people were digging in. It's safe to say the entire batch was gone before lunch was consumed.
The greatest thing about these cookies is that it's really up to you how rich you make them. While the amounts provided were great suggestions for white chocolate and cranberries, you can gauge it based on who will be feasting on them. The cookie base does not need to be stuffed to the brim, it's delicious as is.
A tip you'll need to pay attention to is to not underestimate the cookie's done-ness. They'll look pale when you take them out of the oven, but they DO NOT need more than 13 minutes. Part of their awe factor is the fresh, soft texture that shows you made them from scratch. That's what really separates a good, store-bought cookie and a homemade delight.
I'll definitely be making these again (probably in the near future, I've got cranberries and white chocolate chips left). I'm debating on adding a little garnish of orange zest...too much or just enough?
Happy baking! XO