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golden drop cookies with dark red dried cranberry pieces and pale white chocolate chips baked into their uneven surfaces
Andre Lewis

Cranberry White Chocolate Cookies

Tart dried cranberries keep white chocolate from making the whole cookie taste like frosting. Chop large berries in half so a bite doesn't pull out one big leathery piece. Orange zest goes into the dough, not over the finished cookies. The tops can look slightly soft when the edges are done; give them a few minutes on the sheet instead of baking them until every chocolate chip looks browned.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 3/4 cup unsalted butter softened
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp finely grated orange zest
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 3/4 cup dried cranberries halved if large
  • 3/4 cup white chocolate chips

Method
 

  1. Heat the oven to 350°F and line two baking sheets with parchment. Beat butter and both sugars until creamy, then beat in egg, vanilla and orange zest.
  2. Whisk flour, baking soda and salt and mix into the butter mixture just until combined. Fold in cranberries and white chocolate chips.
  3. Divide the dough into 24 rounded portions and place 2 inches apart, pressing very tall mounds down slightly.
  4. Bake one sheet at a time for 10 to 11 minutes, until the edges are light gold and the tops have lost their wet shine.
  5. Cool on the sheets for 5 minutes before transferring to racks. Let the white chocolate firm completely before packing.