It’s almost Thanksgiving! Want to bring something to dinner that’s not another fucking pumpkin pie? Try these Cranberry White Chocolate Chip Cookies. These cookies bring other great flavors of the winter to the table, perfect with a decaf coffee at the end of the meal-- or with an espresso the next morning.
Prep Time: 10 Minutes | Bake Time: 8-10 Minutes
2 and ¼ cups flour
1 tsp baking soda
½ teaspoon salt
1 cup softened unsalted butter
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla
1 11 oz. bag white chocolate chips
½ cup sweetened dried cranberries, separating chunks
Remove your egg and salted butter from the refrigerator about an hour before you begin making your cookies to allow the egg to come to room temperature and the butter to soften.
Heat your oven to 375 fahrenheit. In a small bowl, mix flour, salt, and baking soda. Set aside.
3. In the bowl of your stand mixer, or a larger bowl, combine your soften butter and sugars and beat together until creamy. Scrape down the side of the bowl occasionally to make sure all of the sugars are combined.
Beat in the egg and vanilla until smooth. Stir the flour mixture in slowly until the dough has stiffened. Using a flat spatula, begin to fold in your chocolate chips and fruit.
On a parchment paper lined cookie sheet, drop each tablespoon of your dough onto the sheet two inches separate from the next.
Bake between 8-10 minutes, rotating the pan for even doneness about halfway through the bake. Cool on the rack for 2 minutes to form a stiff bottom crust on the cookie and then remove to a cooling tray until cool.
Baking for 8 minutes will produce a lighter colored cookie if that’s your preference