Cranberry & White Chocolate cookies

So last week, we went over to a friend's house for lunch, and I wanted to make something cute and tasty to take with us. I found this recipe online, and little did I know they turned out just perfect! 

It would be only fair to share it with everyone so they can have a go! There are optional ingredients in there that I took out to make it somewhat healthier! Mind you, it does have white chocolate in it, so it is sweet enough!

Ingredients:

  • 3/4 cup unsalted soft baking butter
  • 3/4 cup (150g) packed dark brown sugar
  • 1/4 cup (50g) granulated sugar (optional)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornflour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) white chocolate chips
  • 3/4 cup (105g) dried cranberries

Directions:

In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries and mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for overnight. (Chilling is mandatory for this cookie dough.)

Remove cookie dough from the refrigerator and allow to sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 180 C. 

Line two large baking sheets with parchment paper and set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Place 10 - 12 on each baking sheet. Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

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