Ingredients: |
Ingredients: 3/4 c unsalted butter, room temperature
3/4 c packed light or dark brown sugar
1/4 c sugar
1 large egg, room temperature
2 t vanilla extract
2 c all-purpose flour
2 t cornstarch
1 t baking soda
1/2 t salt
3/4 c white chocolate chips
3/4 c dried cranberries
1/2 c salted pistachios, shelled
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Directions: |
Directions:In a large bowl using a hand-held mixer or stand mixer, beat butter for 1 min on medium speed in a large bowl until completely smooth and creamy. Add sugars and mix on medium high 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 wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips, dried cranberries and pistachios, mis on low for about 5-10 sec. until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 2 hours and up to 2 days. Chilling is mandator for this dough!
Remove cookie dough from refrigerator and allow to sit at room temperature for 10 min--if cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 min. This makes the cookie dough easier to scoop and roll. Preheat oven to 350 degrees. Line two large baking sheets wiht parchment paper or silicone baking mats. 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 T of dough each, into balls. Bake for 8-10 min., until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 min. on teh 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 a cooling rack to cool completely.
Make ahead tip:
Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well, up to 3 months. Unbaked cookie dough balls freeze well, up to 3 months. Bake frozen cookie dough balls for one extra minute, no need to thaw. |
This recipe for White Chocolate Cranberry Pistachio Cookies is from