Description
These cranberry white choco cookies offer a perfect balance of tart dried fruit and creamy, sweet chocolate morsels. Designed for a chewy, soft interior with golden, crisp edges, this recipe uses a precise fat-to-sugar ratio to ensure professional results. Perfect for holiday gatherings or weekend baking, these treats feature optional orange zest and pecans for an added layer of flavor and crunch. Follow the chilling steps for the best possible cookie texture.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup white chocolate chips
3/4 cup dried cranberries
1/2 cup chopped pecans (optional)
1 tsp orange zest (optional)
Instructions
Beat the softened butter, granulated sugar, and brown sugar in a large bowl for two minutes until fluffy.
Beat in the egg and vanilla extract until fully incorporated.
Whisk the flour, baking soda, and salt together in a separate bowl.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the white chocolate chips, dried cranberries, pecans, and orange zest.
Chill the dough for at least 30 minutes to improve flavor and texture.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop rounded tablespoons of dough onto the prepared sheet.
Bake for 12 minutes or until edges are golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough is essential to prevent excessive spreading and to deepen the flavor profile. Store in an airtight container for up to 5 days or freeze raw dough portions for later baking.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg