Soft & Chewy White Chocolate & Cranberry Cookies
A simple one bowl recipe for delicious White Chocolate & Cranberry Cookies that are incredibly soft on the inside and chewy on the outside and packed full of sweet chocolate chips and tangy dried cranberries.
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Servings: 24 serves
Calories: 183kcal
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 170 g (¾ cup) unsalted butter room temperature
- 150 g (¾ cup) brown sugar
- 50 g (¼ cup) caster sugar
- ½ tsp salt
- 2 tsp vanilla extract
- 1 egg room temperature
- 1 extra egg yolk
- 250 g (2 cups) plain flour sifted
- 1 tsp bi-carbonate soda baking soda
- 180 g (1 cup) white chocolate chips plus extra for decorating
- 140 g (1 cup) dried cranberries
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Line 2 large baking trays with baking paper and set aside.
- In a large bowl, beat the butter, brown sugar and caster sugar together with a stand mixer or hand held beaters for 2 minutes or until the mixture is light and fluffy.
- Add the vanilla extract, salt and eggs and mix for 1 minute or until completely combined.
- On low speed, mix through the sifted plain flour and bi-carbonate soda until just combined (don't over-mix).
- Stir through the cranberries and white chocolate chips.
- Chill the dough in the fridge for at least 30 minutes (longer is better!). This dough 100% requires chilling before baking.
- Place heaped tablespoon sized balls of the mixture onto the prepared baking trays and decorate with extra white chocolate chips (allow plenty of room for spreading).
- Bake for 12-14 minutes or until the edges have just started to appear golden (don't overcook).
- Remove from the oven and leave on the baking trays for 10 minutes.
- Carefully use a flat spatula or scraper to move the cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Line 2 large baking trays with baking paper and set aside.
- Place butter, brown sugar and caster sugar into the TM bowl and mix for 1 minute, Speed 6. Reduce to Speed 3, and while the blades are turning, add the salt, vanilla extract, and eggs through the MC hole.
- Add the plain flour and bi-carb soda and mix for 40 seconds, Speed 4.
- Add the white chocolate chips and the cranberries and mix on Reverse, Speed 3 for 10 seconds.
- Chill the dough in the fridge for at least 30 minutes (longer is better!). This dough 100% requires chilling before baking.
- Place heaped tablespoon sized balls of the mixture onto the prepared baking trays and decorate with extra white chocolate chips (allow plenty of room for spreading).
- Bake for 12-14 minutes or until the edges have just started to appear golden (don't overcook).
- Remove from the oven and leave on the baking trays for 10 minutes.
- Carefully use a flat spatula or scraper to move the cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Video
Notes
RECIPE NOTES & TIPS
Ingredients Info:
Butter – you can use either salted or unsalted butter for this recipe. If you use salted butter, omit the extra pinch of salt in the ingredients. My personal preference is to use unsalted butter and add a pinch of salt as that way you can control the amount of salt in the recipe.
Brown sugar – you can use either light or dark brown sugar for this recipe. Dark brown sugar will result in chewier and more dense cookies.
Caster sugar – also known as superfine sugar. If you don’t have caster sugar, you can substitute it with granulated sugar.
Eggs – I use 1 egg plus one extra egg yolk. The extra egg yolk makes the cookies richer and chewier.
Bicarbonate soda – also known as baking soda. Because this is the rising agent in the cookies, we only use a small amount as we want soft and chewy cookies (if you’re after big, fluffy cookies – try these instead).
More Recipe Tips:
Calories - These cookies are generous in size and come in at under 185 calories per cookie.
Chilling the dough - The cookie dough absolutely needs to be chilled in this recipe. Chill the dough for a minimum of 30 minutes (preferably 2 hours) before baking.
Baking the cookies - The cookies will be VERY soft when baked. They are cooked as soon as the edges start to turn golden. The cookies will continue to cook on the baking trays when removed from the oven. Do not overcook the cookies or they won’t be soft and chewy.
Storing - Store these white chocolate and cranberry cookies for up to 1 week in an airtight container at room temperature.
Freezing - Freeze the baked cookies or the unbaked cookie dough for up to 3 months.
Nutrition
Calories: 183kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg