It’s been a long time since I’ve baked cookies.
It was high time.
There is a moderate demand for desserts in this house.
And chocolate chips were on sale.
So, I searched the internet for a cookie recipe.
And found one for white chocolate chip cranberry cookies at Baking Bites.
What goes in:
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter, room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 4 heaping Tablespoons white chocolate, melted
- 1 tsp vanilla extract
- 2/3 cup dried cranberries
- 2/3 cup white chocolate chips
What goes on:
Melt 4 Tablespoons of white chocolate chips over very low heat. My white chocolate got kind of glommed up and didn’t really melt that well. It all worked out in the end.
Preheat your oven to 350.
Mix flour, baking soda, and salt together in a bowl.
In the bowl of a mixer (or a separate bowl if you use a handheld mixer), cream butter and sugars until combined. Add egg and vanilla and continue to mix.
Add melted (or partially melted, as the case may be) white chocolate to the sugar mixture. Make sure the chocolate is not too hot. You don’t want to cook the egg or anything. Is that what would actually happen? Better safe than sorry.
Once the white chocolate is combined, with the mixer running, add the flour mixture to the sugar mixture, slowly.
Now add the white chocolate chips and dried cranberries, mixing slowly to incorporate.
Drop 1 inch balls of dough on a lightly greased cookie sheet and bake for 10-12 minutes.
Enjoy! These are good, fluffy, chewy, with a taste of white chocolate in every bite! The tart cranberries provide a nice little zing to keep things from getting too sweetsy.
I can’t stand it when stuff gets too sweetsy.
Dessert was greatly appreciated by the members of this apartment and the one next door.