Cranberry White Chocolate Cookies
Ingredients
110g unsalted butter, softened
175g fine cane sugar
1 egg, room temperature
250g flour
1 1/2 tsp baking powder
3g salt
1 tsp vanilla extract or paste
100g dried cranberries
150g white chocolate chips
Method
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes, scraping down the sides when needed. Once complete, add in the egg and vanilla and mix on medium speed until smooth and glossy.
In a separate bowl, sift together the flour, baking powder, and salt. Weigh out the cranberries and chocolate and set aside.
Pour half of the flour mixture into the butter and egg mixture and mix on low until just combined. Add the remaining flour and mix for about 1 minute. Once a dough has formed, add in the chocolate and cranberries and mix only until evenly distributed.
Turn the dough out onto plastic wrap and form into a ball. Wrap and place it in the fridge to chill for at least 30 minutes.
When ready to bake, preheat your oven to 350°F and line 2 sheet trays with parchment paper. Remove the dough from the fridge and portion into 40g balls. Place them in rows of three, allowing space for spreading, and bake in the preheated oven for 12-15 minutes or until the bottoms are just slightly golden brown, rotating the trays halfway through baking.
Remove the trays from the oven and allow the cookies to cool and set before serving. Store in an airtight container or bag for freezing. Enjoy!
Notes
Chilling the dough serves two purposes: it allows the flavors to develop and ensures the cookies maintain their shape while baking.
Since these cookies have minimal ingredients, the quality of butter is crucial for the best flavor. High-quality butter will significantly enhance the taste of your finished cookies.
Weighing ingredients is preferable for two reasons: it provides more precise measurements and requires fewer dishes, as you can weigh multiple ingredients directly into the same bowl.
