Description
These White Chocolate Cranberry Cookies have crisp, caramelized edges and rich, chewy centers. Made with melted butter, brown sugar, orange zest, white chocolate chunks, and dried cranberries, they are full of sweet citrus flavor and festive texture.
Ingredients
- 2 sticks unsalted butter, melted (8 oz, 227g)
- 3/4 cup packed brown sugar (5.25 oz, 149g)
- 3/4 cup granulated sugar (5.25 oz, 149g)
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 tablespoons finely grated orange zest (from 2 large oranges)
- 2 large eggs
- 2 1/4 cups all-purpose flour (10.125 oz, 287g)
- 1 teaspoon baking soda
- 2 cups white chocolate chunks or chips (12 oz, 340g)
- 1 cup dried cranberries, roughly chopped (4.2 oz, 120g)
- 1/2 cup chopped walnuts (2 oz, 57g), optional
Instructions
- In a large mixing bowl, combine the melted butter, brown sugar, granulated sugar, vanilla, salt, and orange zest.
- Whisk in the eggs until thoroughly combined.
- Add the flour and baking soda. Stir just until the dry ingredients are incorporated.
- Stir in the white chocolate chunks or chips, chopped dried cranberries, and walnuts if using.
- Cover the dough and refrigerate for 1–2 hours, or preferably overnight, if time allows.
- When ready to bake, preheat the oven to 375°F. Position the oven racks in the lower and upper thirds of the oven.
- Remove the dough from the refrigerator. If it is cold and firm, let it soften for a few minutes until it is workable.
- Roll the dough into 1.5-ounce (43g) balls and place them about 3 inches apart on parchment-lined baking sheets.
- Bake for 8–10 minutes, until the edges are golden brown and the tops no longer look wet. Avoid overbaking.
- Rotate the baking sheets from top to bottom and front to back halfway through baking to help the cookies bake evenly.
- Remove the cookies from the oven and let them rest on the baking sheet for 1 minute before transferring them to a cooling rack.
- Cool completely before storing in an airtight container.
Notes
- Chilling the dough: Refrigerating the dough helps create a better cookie, but it is not essential. Before baking, let the dough reach about 70°F so it spreads properly. This may require some refrigeration if your kitchen is warm.
- Overnight chilling: The cookies shown in the original recipe were made with dough chilled overnight.
- Extra toppings: For a pretty finish, press a few extra white chocolate chunks and dried cranberries onto the tops of the dough balls before baking. You can also add them immediately after baking while the cookies are still soft.
- White chocolate: Two cups of white chocolate make very sweet, generously filled cookies. For a less sweet version, use 6–8 ounces of white chocolate instead.
- Chocolate choice: Hand-chopped white chocolate bars can be used in place of white chocolate chips.
- Orange zest: Sprinkle a little extra orange zest over the cookies for a colorful citrus finish.
- Round cookies: For perfectly round cookies, gently press the edges into shape with the back of a spoon while they are still soft. You can also remove them from the oven 2–3 minutes before they are done, shape them, and return them to finish baking.
- Storage: Store cooled cookies in an airtight container for several days.
- Yield: Makes approximately 33 cookies.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American