White Chocolate Cranberry Cookies
|4 dozen||2.40 hours|
- 345 g all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 230 g unsalted butter
- 200 g light brown sugar
- 100 g granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 270 g white chocolate chips
- 145 g dried cranberries
- 1 large mixing bowl
- 1 stand mixer
- 1 large baking sheets
- 1 parchment paper
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the unsalted butter, light brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract.
Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate chips and dried cranberries until thoroughly combined.
Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
Once the dough is almost chilled, preheat the oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
Remove the cookie dough from the refrigerator. Using a 3 tablespoon (60 g) cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
Bake in separate batches at 350°F (180°C) for 12 to 14 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.