White Chocolate cranberry Orange cookies Recipe
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Ingredients: |
Ingredients: 2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter softened
¾ cup white sugar
¾ cup packed dark brown sugar
1 tablespoon freshly grated orange zest
2 teaspoons vanilla extract or paste
2 eggs room temperature
2 cups (12-ounce bag) white chocolate chips plus additional for topping if desired
1 cup dried cranberries
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Directions: |
Directions:In a medium-size bowl, stir together the flour, baking soda and salt. Set aside.
Cream together the softened butter, white sugar, brown sugar, orange zest and vanilla extract in a stand mixer or mixing bowl with hand mixer until light and fluffy.
Scrape the creamed butter off the side of the bowl. Add one egg and beat just until combined. Repeat with the second egg. Once both eggs are combined, scrape the dough off the side of the bowl again.
Add a spoonful or two of the flour mixture at a time and stir or beat on low speed until incorporated. Repeat until all the flour mixture is combined into the dough. Stir in white chocolate chips and dried cranberries.
Chill the cookie dough in the refrigerator for 30 minutes.
Preheat oven to 375ºF. On a parchment paper-lined baking sheet, form the dough into golf ball-size dough balls. The large size will keep the cookies extra soft. If you’d like, top with additional white chocolate chips.
Bake for nine minutes. Allow to cool on the baking sheet for a couple minutes and then move to a wire rack to cool completely. The cookies will look underbaked right out of the oven, but they will solidify as they cool. Store in an airtight container. Enjoy! |
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Personal
Notes: |
Personal
Notes: The cranberry-orange cookies will look slightly underbaked when they come out of the oven. This is a good thing. It helps keep them soft and moist -- the cookies will firm as they cool.
· Chilling the dough is an important step, so don’t skip this. It helps solidify the dough to prevent excessive spreading while baking. As a bonus, it also makes for a richer flavor.
· Using a parchment paper-lined baking sheet is also necessary. Without parchment paper, the cranberry-orange cookies could spread too much. A silicone baking sheet also works.
· Room temperature eggs mix into the dough more effectively. Try to set them out 30 minutes before preparing the dough. If you forget, you can place them in warm — not hot — water for five to 10 minutes.
· The softened butter should leave finger imprints when you press into the sides. Your fingers shouldn’t be able to cut through the butter. Leaving the butter on the counter for 30 minutes should do the trick. If you cut the butter into slices, they’ll soften even quicker.
· I recommend making the cookie dough balls about the size of a golf ball. This large size helps keep them extra soft.
· Use a microplane grater rather than a traditional zester for the orange. It gets a finer texture and more intense flavor.
· For an extra pretty cookie, I like to lightly press a few additional white chocolate chips on top of the cookie dough ball right before baking.
· Love cranberry and spice together? Feel free to add a teaspoon of cinnamon and ginger to the dry ingredients. I decided to keep it super simple, but a little spice kick adds a lovely depth of flavor. Plus, it’s always fun to put your own creative spin on recipes. Nutmeg and cardamom also make tasty additions.
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· Serving: 1cookie | Calories: 244kcal | Carbohydrates: 29g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 99mg | Sugar: 22g
https://burrataandbubbles.com/cranberry-orange-cookies-with-white-chocolate-chips/#recipe
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