White Cranberry Chocolate Chip Cookies! Perfect for a festive cookie sheet, loaded with tart and sweet dried cranberries and smooth white chocolate.
BE PICTURED IN; CHARACTERIZED IN:
This cookie has become a tradition in my family and always turns up around the holidays!
With or without brandy
We soak the dried cranberries in brandy first for extra flavor. Any brandy goes great with it; Cognac, Armagnac and Kirschwasser (a cherry brandy) are excellent.
If you want, you can skip the brandy altogether and just soak the cranberries in water to fill them up.
White Chocolate Cranberry Cookies
ingredients
-
1 Cup brandy (enough to soak the cranberries in, then save 1 1/4 teaspoons for later)
-
1 Cup dried cranberries
-
1 cup (2 sticks butterat room temperature
-
3/4 Cup granulated sugar
-
3/4 Cup lightly packed Brown sugar
-
2 big eggsat room temperature
-
1/2 teaspoon vanilla extract
-
1 teaspoon baking soda
-
1 teaspoon Salt
-
2 1/4 cups all purpose flour
-
1 Cup white chocolate chips
method
-
Soaking the dried cranberries:
Put the cranberries in a wide and shallow bowl. Add enough brandy to surround the cranberries. Cover and leave to rest for 1 hour. Strain the plumped cranberries and reserve the remaining brandy.
-
Preheat oven to 375°F
-
Beat butter and sugar:
Beat the butter until light and fluffy. Add the sugar and beat again until light, fluffy and well incorporated.
-
Add the eggs, vanilla extract:
and add 1 1/4 teaspoons of the brandy that the cranberries have soaked (for the rest I suggest putting it in a glass and topping it up a bit for yourself). Beat well until light and fluffy. Scrape the sides of the bowl down the center to ensure even mixing.
-
Whisk together dry ingredients, add to wet:
Whisk together the flour, baking powder, and salt, then gradually add to the mixture, beating until just combined.
-
Fold in the brandy-soaked cranberries and white chocolate chips:
Chill in the fridge for 15 minutes.
-
Spoon batter onto greased baking sheet:
Line a baking sheet with parchment paper (a baker’s best friend) and place rounded spoons on the sheet.
-
Bake:
Bake at 375°F for 10-12 minutes or until golden brown. Let cool for a minute, then turn out onto a wire rack to cool completely.
*I find that adding the baking powder separately seems to form softer cookies. That’s how my mum and grandmother taught me, and I don’t know if there’s any real science behind it, but it seems pretty consistent, and it won’t ruin the cookies if you try it that way.
| nutritional information (per serving) | |
|---|---|
| 190 | calories |
| 8g | Fat |
| 24g | carbohydrates |
| 2g | protein |
