Soft & Chewy White Chocolate Chip and Cranberry Cookies
Combine the dry ingredients: Flour, salt, baking soda, and baking powder. Set aside.
In a medium bowl beat softened butter with sugar until whipped. About 3 minutes. Scrape down the sides.
Add the egg, vanilla, and almond extract. Beat until fully incorporated.
Add the dry ingredients and mix until thoroughly combined. Avoid over-beating or the batter might become pasty and tough. This is true for any cookie.
Add the white chocolate chips (or chunks) and cranberries. Save back a few pieces to place directly on the tops of the cookies just before baking.
Mix & chill the batter for at least 30 minutes. Pre-heat the oven to 350f and line cookie sheets with parchment paper or a Silpat mat for even baking.
Portion chilled dough into golf ball sized cookies. That's 2 tablespoons, or 2 ounces, or 50 grams. I bake 6 per tray. This recipe makes 15 cookies.
If you reserved a few pieces of chips & cranberries, place them on top now, pressing them in slightly. Bake on the center rack for 8-10 minutes.
Pull them out when edges are barely golden brown & still light in the middle. Center may seem slightly underdone but it will set up with cooling.
Such an easy & delicious bakery-style cookie! Visit my website for all the details. Thank you for watching and ENJOY!
What you'll need
1 &1/2 Cups All Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Softened Butter
3/4 Cup Granulated Sugar
1 Large Egg
1/2 Teaspoon Vanilla
1/2 Teaspoon Almond Extract
1 Cup White Chocolate Chips or Chunks
1 Cup Dried Cranberries
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