This wonderful cookie recipe is from Sally's Baking Addiction. I made these for Valentine's Day, and they are just amazing. I ate several, amazed at how good they were before realizing that I hadn't eaten dinner yet! I've also made these as part of my Christmas cookie baking. They are delicious absolutely worth the extra time it takes to chill the dough.
Ingredients:
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg, at 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 chips
3/4 cup dried cranberries
Preparation:
1. Using a stand mixer with the paddle attachment, 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.
2. Beat in the egg and vanilla on high speed.
3. In a separate bowl, sift the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined.
4. Add the white chocolate chips and dried cranberries mix on low for about 5-10 seconds until evenly disbursed.
5. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. This dough must be chilled before baking.
6. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes-- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
7. Scoop and roll balls of dough, about a tablespoon of dough each, into balls. Place 10 - 12 a stone baking sheet.
8. Bake in batches at 350 degrees for 8-10 minutes, until barely golden brown around the edges.
9. Cool completely and store in an airtight container.
Makes 3 1/2 dozen.
Ingredients:
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg, at 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 chips
3/4 cup dried cranberries
Preparation:
1. Using a stand mixer with the paddle attachment, 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.
2. Beat in the egg and vanilla on high speed.
3. In a separate bowl, sift the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined.
4. Add the white chocolate chips and dried cranberries mix on low for about 5-10 seconds until evenly disbursed.
5. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. This dough must be chilled before baking.
6. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes-- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
7. Scoop and roll balls of dough, about a tablespoon of dough each, into balls. Place 10 - 12 a stone baking sheet.
8. Bake in batches at 350 degrees for 8-10 minutes, until barely golden brown around the edges.
9. Cool completely and store in an airtight container.
Makes 3 1/2 dozen.