Cranberry White Choc Cookies

The perfect summer cookie. Each mouthful a burst of tart cranberries and creamy white chocolate, enveloped in a buttery vanilla cookie dough with hints of zesty orange.

Yes, the recipe for this cookie is somewhat similar to my Dark Chocolate Chip Cookies recipe, do check it out if you haven't already ;) The base recipe is really adaptable and always results in crisp edges and a non-cake-like but chewy centre. You could use it however you want— macadamia white choc cookies, peanut butter and chocolate cookies.... you name it.

I like how un-jelak (not heavy/ cloying) this cookie is. The orange zest really elevates the flavor of the cookie so try not to skip it! It also makes for great smells haha.

CRANBERRY WHITE CHOCOLATE COOKIES

Makes 12-14 cookies, each weighing ~45g.

COOKIE INGREDIENTS:

113g unsalted butter, melted and cooled to room temp

70g brown sugar

70g white sugar

1/2 tsp vanilla extract

1/2 tsp fine salt

1 tsp orange zest (optional, but this really seals the deal)

1 regular egg

160g all purpose flour

1/2 tsp baking soda

100g white chocolate chips/ chunks (or however much you like!)

100g dried cranberries (or however much you like!)

COOKIE STEPS:

1. In a large bowl, whisk together melted butter, brown sugar, white sugar, vanilla, salt and orange zest till well incorporated and the oil and sugars are no longer separate.

2. Whisk in the egg.

3. Add in flour and baking soda. Using a spatula, fold till your cookie dough forms.

4. Pour in cranberries and white chocolate chips/ chunks and continue folding till your cookie dough is evenly mixed.

5. Cover the dough with cling wrap and let the dough rest in the fridge for a minimum of one hour.

6. Preheat the oven to 190°C, top and bottom setting. Line a baking tray with parchment paper (I prefer using a darker colored tray for my cookies because it results in crispier edges).

7. Roll your chilled dough into balls (mine are usually ~45g) and place them at least 3 inches apart from each other.

8. Bake for ~10min or till the edges have browned. Your cookies should still be soft in the center when they come out from the oven. They will firm up later. Allow cookies to cool on the baking tray for 10min. Transfer to a wire rack to cool completely.

These cookies are best eaten warm. I usually microwave my left over cookies for 10-15sec to warm them up.

Cookies are best stored in an airtight box at rtp for 3 days, and in the fridge for 5 days.

Chonky babies

Notes:

• Chill your cookie dough for at least an hour before baking! Only then will your cookie be thick and chewy in the middle.

• I like using a mix of Hershey white chocolate chips and chunks of Cadbury Dream white chocolate in my cookie, but you could use whatever you like! Just be careful not to put your white chocolate on top of your cookie balls as they tend to turn dark/ burn in the oven more easily than dark chocolate chips.