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A delicious golden and soft cookie with cranberries and white chocolate chips.

An important tip to get perfect cookies: chill your cookie dough for as long as you can, even overnight.

  • 24 cookies
  • Easy
  • 1 h 30

Recipe :

Ingredients :

1 ½ sticks (170 grams) unsalted butter, at room temperature

1 cup (150 grams) firmly packed light brown sugar

½ cup (75 grams) white sugar

1½ tablespoons vanilla extract

1 large egg

1 large egg yolk

2 cups (240 grams) all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup (150 grams) dried cranberries, chopped

1 cup (150 grams) white chocolate chips (or a chocolate bar cut into small chunks)

Prepare cookie dough: 

Preheat your oven to 350°F (180°C)

Line your cookie sheets with parchment paper

Cream together the room temperature butter and sugars in a stand-up mixer or an electric mixer until creamy and smooth

Add vanilla, egg and egg yolk

Sift together the baking soda, flour and salt. Add to the wet ingredients in two batches and mix just until incorporated. Do not overmix

Fold the cranberries and white chocolate with a wooden spoon into the dough until evenly distributed

Chill the dough for a minimum of one hour, or for as long as you can

Use a small ice cream scoop to scoop dough onto the prepared cookie sheets, about 2 inches apart

Bake for 9 minutes or until slightly golden brown around the edges

Let cool for 5 minutes before transferring to a wire rack

Note:

Here I used a small ice cream scoop and made small cookies of a diameter of about 3 inches (8 cm).

Everybody’s oven is different; also the cooking time is different, whether you are using dark or light baking sheets. I used light baking sheets and my cookies were ready in 9 minutes, so I would advise to start checking after 8 to 9 minutes and so on until cookies are slightly golden brown around the edges.

Enjoy!

Original recipe (slightly amended) from Olivia Van Iderstine, here’s a link to her method click here.

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