Let’s bake! P.S. I love cookies that include brown sugar:)
Start by beating on low-speed for 1-2 minutes until smooth. Then cream in the sugars on medium-high speed for 2-3 minutes until smooth.
Add the egg, cream , and vanilla and beat until fluffy.
About 4-5 minutes.
Add the flours, baking soda, salt, and mix until combined.
Add the cranberries and white chocolate chips and give it a quick mix until combined.
Place your dough in an airtight container and refrigerate for at least 3 hours.
Preheat your oven to 350 degrees and line your baking sheets with Silpat liners or parchment paper. Use your cookie scoop to form dough balls. Place on the baking sheet and lightly press the dough to flatten the ball just a bit.
Bake for 8-10 minutes. Let cookies cool on the baking sheets for 10 minutes before transferring to cooling racks. And enjoy!!
Ingredients:
1/2 cup unsalted butter, softened (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 tablespoons cream or milk
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended)
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
1 cup dried cranberries
1 cup (8 ounces) white chocolate chips
Directions:
To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low-speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Notes regarding the flour – solely using all-purpose flour will work, the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise.
Add the cranberries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.
Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Using a 2-ounce cookie scoop and place them on the baking sheet, spaced at least 2 inches apart. Lightly press the dough balls to slightly flatten before baking. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 10 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
#choosejoy
Recipe adapted from: Averie Cooks
Relate Recipes:
White Chocolate Pumpkin Snickerdoodles
Flourless Chocolate Cake with Chocolate Ganache Glaze
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