Cranberry White Chocolate Chip Cookies
Although I am definitely one of those people who feels like chocolate chip cookies are suitable for ANY holiday (hello Christmas sprinkles!) I have a daughter who adores white chocolate. I know what you’re thinking… Who actually likes white chocolate?! It’s not even really chocolate is it?!
I’d like to make the case for white chocolate here. And no, I am not talking about the cheap stuff that you get at Easter and leave to eat for absolute last… that is if you even eat it at all.
I’m talking about high the high quality stuff - Ghiradelli and the like. If all you’ve ever tasted is the cheap stuff then frankly, you’ve never really experienced white chocolate. And yes, I know that good quality chocolate doesn’t exactly come cheap when you’re accustomed to the grocery store semi-sweet chips prices but it is absolutely worth your while here. I would even go as far as saying that it’s essentially for this recipe, where the star ingredients are the chocolate and the dried cranberries.
If you go the extra mile here I promise you’ll like these cookies even more than you think you will.
While we’re on the topic of inclusions, let’s talk pistachios. Now, they’re not my favourite nut but came to mind because of the beautiful red and green “holiday” contrast they could provide. And it’s always nice to have that little bit of crunch in there too. You can go full-out and add pistachios to the dough in it’s entirety, or take a page from my book and make the dough without, but press a few pistachios into some of the cookies before you bake. Boom! Best of both worlds. Especially if, like me, you aren’t a big pistachio fan but happen to be both married to one, and have given birth to one haha.
The feedback I’ve gotten is that the pistachio version is better, but try both and see what you think. Either way you win because…delicious cookies!
Cranberry White Chocolate Chip Cookies
Makes about 36 Cookies
Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 cup unsalted butter, room temperature
1 cup brown sugar, packed
1/2 cup white sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups high quality white chocolate chips
3/4 cup dried sweetened cranberries
*optional* 1/2 cup pistachios, shells removed
In a large bowl whisk together the flour, baking soda and sea salt and set aside.
In a separate medium sized bowl cream together the butter and sugars using a hand mixer until light and fluffy. Add the eggs, one at a time, mixing until combined.
Add the dry ingredients to the butter and egg mixture and mix until combined. You may need to scrape down the sides of the bowl as you do this. Stir in the white chocolate chips and dried cranberries (as well as the pistachios, if using) by hand with a wooden spoon until distributed.
Cover the dough and chill for at least an hour, up to overnight.
When you’re ready to bake, preheat your oven to 350 degrees and line your baking sheets with parchment paper or a liner.
Using a small ice cream scoop or 1 1/2 tablespoon measure, drop the dough onto the tray leaving about 2 inches between each cookie.
Bake in your preheated oven for 10-12 minutes, or until the edges turn light brown and the tops are set. Allow to sit on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 6 days.
Happy eating! Xo
