Super Soft White Chocolate Craisin Cookies

In House and Home by Jenn0 Comments

I baked these and brought a dozen of them to the office this morning, where they were summarily demolished. I mean, not even crumbs left. My coworkers all declared I would have been victorious in the baking contest had I brought these in. Ah well, live and learn, right?

I followed the recipe pretty much to a T with the only variation being the use of cherry-infused craisins because that’s what I had. I chilled the dough overnight because I made it at 9:30 last night and staggered off to bed immediately thereafter. The recipe notes that the dough will be crumbly, which I’m glad I knew, otherwise I would have beaten it into tough chewy oblivion. It looks like wet sand but holds together nicely when you scoop it out. They bake up light, fluffy, and delicious.

Soft Baked White Chocolate Chip Cranberry Cookies

from Sally’s Baking Addiction

Ingredients:

  • 3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) white chocolate chips
  • 3/4 cup (105g) dried cranberries

Directions:

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries, mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.

*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. 

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