Easy
20 min
10 min
8 to 10 cookies
White chocolate chip cookies with cranberries recipe
An original recipe by Sloane Papa
Utensils:
Stand mixer
Parchment paper
Made with the products below :
1. White chocolate chip cookie dough
Ingredients:
- 9.523oz (2 ¼ cup) All-purpose flour
-
2 tsp Baking powder
-
1 tsp Kosher salt
- 5.996oz (¾ cup) Unsalted butter, room temperature
- 5.643oz (¾ cup) Brown sugar
- 3.52oz (½ cup) Granulated sugar
- 1ea Egg, room temperature
- 1 tsp Vanilla paste or extract
- 4 oz Ivoire 35% White Chocolate, roughly chopped + more for topping
- 2.116oz (½ cup) Dried cranberries
Prep time: 20 min
Rest time: 30 min
Cook time: 10 min
Steps:
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars for 2-3 minutes until light & fluffy.
- Beat in the egg and vanilla until fully combined.
- Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.
- Fold in the roughly chopped Ivoire 35% White Chocolate and dried cranberries with a rubber spatula until evenly distributed.
- Using a 2 tbsp cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 30 minutes.
- Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Bake for 10 minutes until barely golden on the edges.
- Once the cookies come out of the oven, immediately top each of them with one whole Ivoire 35% White Chocolate bean.
- Allow to cool completely on the baking sheet and enjoy!
