Cranberry Chocolate Chip Cookies
Servings 24 cookies
White Chocolate Cranberry Cookies are deliciously chewy and loaded with tart cranberries and rich white chocolate.
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon blackberry brandy1
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 teaspoons corn starch2
- ½ teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup dried cranberries3
Instructions
- Preheat oven to 375°F and line a large baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugars and medium-high speed until light and fluffy, scraping down the sides as needed.
- Mix in the egg and brandy until fully incorporated.
- In a separate medium bowl, whisk together the flour, salt, cornstarch, and baking soda. Add to the butter mixture and mix just until combined.
- Fold in the white chocolate chips and craisins.
- Use a medium cookie scoop to portion out the cookie dough 2 inches apart on the prepared cookie sheet and bake for 8 to 10 minutes.
- Remove from the oven and allow to cool on the pan for a couple of minutes before transferring to a wire rack to cool completely.
Notes
- Brandy adds a really lovely flavor to these cookies, but if you don't have it, substitute for 1 teaspoon of vanilla extract.
- Cornstarch can be omitted if you don't have any on hand, however, it makes the cookies extra chewy.
- Fresh cranberries may also be used: Put the cranberries in a baking dish at 250 degrees F for 15 minutes to get them soft. Next, gently chop or leave whole and add to the batter.
Nutrition
Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 34mg | Potassium: 40mg | Fiber: 1g | Sugar: 16g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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