White Chocolate Cranberry Cookies
Delightful chewy cookies combining sweet white chocolate, tart cranberries, and a hint of citrus zest, perfect for sharing or enjoying alone.
Ingredients
For the cookie dough
- 2 sticks 2 sticks (8oz, 227g) unsalted butter, melted and slightly cooled
- ¾ cup ¾ cup packed (5.25oz, 149g) brown sugar, light or dark
- ¾ cup ¾ cup (5.25oz, 149g) granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 teaspoon 1 teaspoon salt
- 2 tablespoons 2 tablespoons orange zest (from 2 large oranges)
- 2 large 2 large eggs (room temperature preferred)
- 2¼ cups 2¼ cups (10.125oz, 287g) all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
Add-ins
- 2 cups 2 cups (12oz, 340g) white chocolate chunks or chips
- 1 cup 1 cup (4.2oz, 120g) dried cranberries, roughly chopped
- ½ cup ½ cup (2oz, 57g) walnuts, chopped (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Melt the unsalted butter in a heatproof bowl, then let it cool slightly.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Stir in vanilla extract, salt, and orange zest.
- Add eggs one at a time, mixing thoroughly after each addition.
- In another bowl, mix all-purpose flour and baking soda together. Gradually add this mixture to the wet ingredients until just combined.
- Fold in white chocolate chunks, chopped cranberries, and walnuts if using.
- Refrigerate the dough for at least one hour.
Baking
- Once chilled, roll the dough into balls, about 1.5 ounces each, and space them on the prepared baking sheets.
- Bake for 8 to 10 minutes, until edges are golden brown while centers are still slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container; they will last about a week at room temperature. For longer storage, refrigerate or freeze.