Cranberry White Chocolate Chunky Cookies
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These Cranberry White Chocolate Chunky Cookies are very delicious and simple to make. The recipe includes simple ingredients that can be found in every kitchen. This is one of the ten different flavors that are included in the Chunky Cookies Box.
Table of Contents
Why You’ll Love This Recipe
- Cookies are made with simple ingredients. Check also Raspberry Cookies and Chocolate Brownie Cookies.
- These cookies can be made with a hand mixer or a stand mixer.
- Cookies are loaded with cranberries like Cranberry Macarons or Cranberry Orange Muffins.
Ingredients Note
- Flour: All-purpose flour was used in this recipe.
- Sugar: White granulated sugar and Brown sugar.
- Egg: Large egg at room temperature.
- Butter: Unsalted Butter, room temperature. You can also use salted butter for this recipe. I would recommend skipping salt then.
- Baking Powder: This ingredient is used for the texture. Do not skip it.
- Baking Soda: This ingredient is used for the texture. Do not skip it.
- Salt: Gives taste to the cookies.
- Dried Cranberries: You can cut dried cranberries into smaller pieces, if you like.
- Chocolate: White Chocolate Chips. Any chocolate or chocolate chips will work for this recipe.
How to Make This Recipe
In the mixing bowl, add butter and both sugars. Then whip on the low speed until all is combined.
After that, add the egg and whip again.
Sift flour, baking powder, baking soda, and salt into the butter mixture; you can also sift them into a separate mixing bowl and then add to the cookie batter. Mix the batter with a spatula.
Then add dried cranberries and white chocolate chips. Mix again until all are combined.
Using an ice cream spoon and a kitchen scale, if necessary, divide the batter into eight parts. These are Chunky Cookies, and they need to be big. Do not make cookies smaller.
Form balls from each part of the batter with your hands.
Place cookie balls on the baking sheet and cover with the plastic wrap.
Refrigerate the cookie ball for 8-12 hours or overnight. You can also freeze cookies for a few months in an airtight container. These cookies are great for the Holiday Season! Bake at 365°F (185oC) convection oven for 18-20 minutes. In the regular oven on “bake” setting at 350°F (175oC) for 15-18 minutes. Do not overbake cookies. Check cookies to see if they are ready with the inserted toothpick in the center, if necessary. Cookies need to be light brown on the top. After baking cookies, remove them to the wire rack and let them cool to room temperature.
Expert Tips
- Make sure all ingredients are at room temperature.
- If you see that the cookie batter is not coming together after adding all the ingredients, and it is hard to make a ball, I would recommend adding a few spoons of milk or heavy cream.
- If you are doubling this recipe, I would recommend using an electric stand mixer.
- The top of each cookie can be decorated with Royal Icing or chocolate.
Recipe FQAs
Yes, freeze unbaked cookies for a few months in an air-tight container. Great for the Holiday season!
Store cookies at room temperature in an airtight container for up to 5 days.
No, I would not recommend using fresh cranberries. They will release a lot of moisture.
Absolutely, use any of your favorite chocolate or chocolate chips.
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Recipe
Cranberry White Chocolate Chunky Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 digital kitchen scale
- 1 ice cream scoop
Ingredients
Cranberry White Chocolate Chunky Cookies
- ½ cup unsalted butter 113 gr
- ¾ cup white granulated sugar 150 gr
- ¼ cup brown sugar 55 gr
- 1 egg room temperature
- 2 ½ cup all-purpose flour 300 gr
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
How to Make Cranberry White Chocolate Chunky Cookies
- In the mixing bowl, add butter and both sugars. Whip on low speed until all is combined.
- Add egg and whip again.
- Sift flour, baking powder, baking soda, and salt into the butter mixture. Using a spatula, mix the batter.
- Add dried cranberries and white chocolate chips. Mix again until all are combined.
- Using an ice cream spoon and a kitchen scale, if necessary, divide the batter into eight parts. These are Chunky Cookies, and they need to be big.
- Form balls from each part of the batter with your hand.
- Place cookie balls on the baking sheet and cover with the plastic wrap. Refrigerate the cookie ball for 8-12 hours or overnight.
- Bake at 365°F (185oC) convection oven for 18-20 minutes. In the regular oven on "bake" setting at 350°F (175oC) for 15-18 minutes. Do not overbake cookies. Check with the inserted toothpick in the center, if necessary. Cookies need to be light brown on the top.
- After baking cookies, remove them to the wire rack and let them cool to room temperature.