Cranberry White Chocolate Chunk Cookies

  • Cranberry White Chocolate Cookies

    I used to think that white chocolate was destined to be stirred into a cookie batter with its exotic (and expensive) friend, the macadamia nut.  I used to think it couldn’t get any better than that for white chocolate, because after all, the White Chocolate Macadamia Nut & Lime Cookie IS monumental.  (Oh, so is the Cocodamia Nut White Chocolate Bar, but that’s just a shameless plug.)

    But then cranberry showed up at the party.

    Think about it: you have a cookie dough that’s insane to begin with (REALLY- the smell of butter and sugar baking together is unimaginably amazing in these cookies.  When I was bagging the finished cookies into Ziplocs to freeze, I had to pause and seek agreement from The Husband that these were one of the Best Ever Smelling cookies to come out of the More Sweets, Please oven).  So added into this dough are white chocolate chunks (yes, chunks, because chunks are more fun than chips, as I’m sure you’ll agree), and dried cranberries with just enough tang to offset the creaminess and sweetness of the chocolate.

    I love macadamia nuts, so I’m not abandoning them forever, but cranberries have a special place in my heart now when baked alongside white chocolate.  I was never a serious cranberry girl, but I have seen the light.  (Holy shit- I just had a baking eureka moment.  What about a threesome with cranberry, white chocolate, AND macadamia nuts?  Pause.  Preheat the oven.)

    Adapted from Sally’s Baking Addiction recipe…

    3/4 cup (1 1/2 sticks) unsalted butter (room temperature)

    1 cup sugar

    1 teaspoon molasses*

    1 egg (room temperature)

    2 teaspoons vanilla

    2 cups all-purpose flour

    2 teaspoons cornstarch

    1 teaspoon baking soda

    1/2 teaspoon salt

    3/4 cup white chocolate chunks (or chips)

    3/4 cup dried, sweetened cranberries

    1. In a large bowl, cream the butter, sugar and molasses together until fluffy (about 3 minutes).  Scrape the sides of the bowl and  mix in egg and vanilla; beat for 1 minute.
    2. In a medium bowl, whisk flour, cornstarch, baking soda and salt together.  Add to butter & sugar mixture on low speed until combined.  Stir in white chocolate chunks & dried cranberries.
    3. Chill dough (covered) for 30 minutes or up to a few days.
    4. Preheat oven to 350° and line cookie sheets with parchment paper.
    5. Scoop dough onto prepared sheets (approximately 1 1/2 tablespoons per scoop/spoonful) onto cookie sheet.  Bake for about 9 minutes, until barely golden brown around the edges.  Remove from oven and allow to cool for 5 minutes on cookie sheet, then slide cookies onto cooling rack to cool.

    Tips:

    • *No molasses?  Yeah, why would you have it (unless you were going to make the Ginger Chewy Cookies– which you really need to do with the holidays almost upon us).  Use a cup of light brown sugar, packed.  You know, this recipe originally called for 3/4 cup of dark brown sugar and 1/4 cup of regular sugar… without any brown sugar in the house,  I “made my own” brown sugar with the molasses… and although it’s a pain to go the extra step and use it, let me tell you- these cookies turned out so freaking well that I don’t want to change a thing.
    • Only have white chocolate chips instead of chunks?  Use them, if you must.  (They will still be amazing.  But chunks for next time, okay partner?)
    • The whole dough chilling thing is kind of important.  I know it’s a hassle.  I know you have no time.  But you do want a superior cookie, don’t you?  The chilling does something to the butter… it prevents it from oozing into a flat melted mess when it hits the oven, it does other important things, and other things that are important in addition to that.  (Reminds me of the Classic Chocolate Chip Cookies– needing refrigeration for at least 24 hours.  Nuts.  But so worth it.)
    • 9 minutes will make soft cookies, FYI.  The cornstarch makes these softer, too.  If you like crunchier cookies, just bake them longer (like 10 – 12 minutes).
    • Enjoy!

     

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    November 9th, 2013 | More Sweets Please | No Comments | Tags: , ,

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