White Chocolate and Cranberry Cookies
Soft and chewy white chocolate and cranberry cookies, ready in less than 20 minutes!
Equipment
- Baking Sheet
- Baking Paper/Greaseproof Paper
Ingredients
- 225 grams unsalted butter
- 280 grams caster sugar
- 65 grams dark brown sugar
- 2 medium eggs
- 2 teaspoons vanilla extract
- 310 grams plain flour
- 1 teaspoon baking powder
- 100 grams white chocolate roughly chopped up
- 60 grams dried cranberries
Instructions
- Preheat the oven to 350 ºF or 175 ºC. Line a baking sheet with baking paper and put to one side for now.
- In a large bowl or your stand mixer, add in the butter, brown sugar, white sugar, eggs, and vanilla extract. Mix until combined thoroughly.
- Add the flour and baking powder and combine well. Don't overmix.
- Add the cranberries and the white chocolate chunks and combine.
- Using a melon baller or level ice cream scoop, portion the mix onto the cookie sheet, leaving around 2 inches between each ball. Depending on the size of your cookie sheet, you might need to use 2 or 3 cookie sheets (or reuse the same one when the cookies have baked).
- Bake for 12 minutes for chewy cookies, or 13 if you want them a bit firmer. The cookies will puff up as they cook, but will deflate as they cool. This is what makes them lovely and chewy.
- Allow to cool. Store the cookies in an airtight container for up to 5 days, although they won't last that long as they are delish!