Cranberry White Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 3 |
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With a slightly crunchy exterior and a puffy, soft interior, this cookie satisfies both the crunchy and the soft cookie lovers. These look festive on a holiday cookie tray, but are delicious all year round! It's a creation born of several different recipes over the years. Using both butter and shortening is the secret to the dual texture. I hope you enjoy them as much as we do! :) Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
3/4 teaspoon salt |
5 tablespoons butter |
3/4 cup shortening |
3/4 cup dark brown sugar |
2/3 cup granulated sugar |
1/2 teaspoon almond extract |
1 teaspoon vanilla extract (i use my homemade vanilla, homemade vanilla) |
2 eggs |
1 cup white chocolate chips |
1 cup dried cranberries (i like to use pomegranate infused cranberries) |
Directions:
1. Preheat oven to 375°.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In mixer bowl, cream butter, shortening, brown sugar, and granulated sugar.
4. Slowly add eggs, almond and vanilla extracts and beat well to combine.
5. Gradually add flour mixture to bowl and beat well.
6. By hand, stir in chocolate chips and cranberries.
7. Drop by rounded 2 teaspoonfuls (or a small #60 cookie scoop) 2 apart onto an ungreased baking sheet (I just line mine with parchment paper).
8. Bake for 8-10 minutes, or until just slightly browned and set on top.
9. Remove cookie sheet from oven and allow cookies to rest for 1-2 minutes.
10. Transfer cookies to rack and cool before packaging. Store in an airtight container or Ziplock baggie.
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