Description
Thick, bakery-style white chocolate cranberry cookies perfect for the holidays. Sweet white chocolate and tart dried cranberries create the ideal winter cookie.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups cake flour
- 2 tablespoons malted milk powder
- 1 tablespoon corn starch
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups cold salted butter (20 tablespoons, European style recommended)
- 1 1/3 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 3 additional large egg yolks
- 1 tablespoon vanilla bean paste or extract
- 8 ounces white chocolate
- 1 1/2 cups white chocolate chips
- 12 ounces craisins
- 20 ounces white chocolate melting wafers (optional)
- coarse sugar (optional)
- Sparkling Cranberries (optional)
Instructions
- Line two 12×17-inch baking sheets with parchment paper.
- Whisk together all-purpose flour, cake flour, malted milk powder, corn starch, salt, and baking soda in a medium bowl.
- Cream together cold salted butter, light brown sugar, and granulated sugar in a stand mixer until smooth (3-4 minutes).
- Add eggs one at a time, followed by egg yolks. Mix in vanilla bean paste.
- Mix in the flour mixture gradually until fully combined.
- Pulse white chocolate in a food processor until small pieces form.
- Add white chocolate and white chocolate chips to the cookie dough but do not mix yet.
- Pulse craisins in the food processor until small bits form.
- Add craisins to the dough and mix until evenly combined.
- Scoop dough balls (3.2oz each) onto a parchment-lined baking sheet.
- Press the ball flat, about 1/2 to 3/4-inch thick.
- Refrigerate for 15 minutes, and preheat the oven to 350 degrees F.
- Bake for 11 to 14 minutes.
- Smooth out the edges with a round cookie cutter (optional).
- Cool on the pan for a few minutes before transferring to a wire rack.
- Melt white chocolate melting wafers in the microwave.
- Spread melted white chocolate over the cookies.
- Top with coarse sugar and Sparkling Cranberries (optional).
Notes
- Increase salt to 1 1/2 teaspoons if using unsalted butter.
- Use cold butter.
- Use a kitchen scale for uniform cookie size.
- Bake for a minute or two less for a different texture.
- Try vanilla or cream cheese buttercream instead of white chocolate.
- A stand mixer is recommended.
- To freeze dough: Portion, flash freeze, transfer to a freezer bag, and freeze for up to 3 months.
- To freeze baked cookies: Cool, flash freeze, transfer to a freezer bag, and freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg