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
Cost: $5
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 teaspoon salt
- 2 teaspoon vanilla extract
- 1 egg room temperature
- 1 extra egg yolk
- 250 g (2 cups) plain flour sifted
- 1 teaspoon 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
- Chill the dough — for at least 30 minutes (or up to 2 hours, if poss). This stops overspreading and gives you thick, chewy cookies.
- Don’t overmix once the flour goes in; it keeps the texture soft, not tough.
- Allow room to spread - on the baking trays.
- Add extra chips on top before baking for that bakery-style look, if you wish.
- Bake until just golden on the edges — the centres should still look soft.
- Cool on trays - for 10 minutes, then cool completely on a wire rack.
- Store airtight at room temperature for up to a week.
- Freeze dough balls or baked cookies — bake dough balls from frozen with 1–2 extra minutes. Freeze baked cookies 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
