White Chocolate and Cranberry Cookies

thegirlwithspoon
Aug 3, 2021
4 min read

Perfectly soft and thick white chocolate cranberry cookies. One of my favourite flavor combinations ever! Overloaded with white chocolate chips and dried cranberries.. this is going to be your new favourite.

This recipe is just like any other cookies recipe. Thick, chewy, easy to make and absolutely delicious. And how do we achieve that? With a little bit of cornflour in the cookie dough.

All purpose flour mixed with a little bit of cornflour is also known as cake flour. Adding cornflour in the dough or using just cake flour helps the cookie to hold its shape hence giving us a thick chewy texture.

The recipe calls for brown sugar and I suggest you to not replace it with white powdered sugar. Adding brown sugar in a cookie dough makes a huge difference. So pleaseeee go buy brown sugar and use it if you don't have any.

While mixing in the dry ingredients, it is very important to sift it first. It helps in folding in the dry ingredients in the dough without any lumps.

You can use white chocolate chunks instead of chips. They will only make the cookie more thick and chunkier.

Pro Tip - make the dough a day before baking it. It is mandatory to chill the dough for a minimum of 2-3 hours. Best is to leave it to chill for a day. The dough can be stored for upto a week too. If you chill your cookie dough for more than 3 hours, let it sit in room temperature for 10-15 minutes before you put them in the oven.

As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. In addition, the sugar in the dough gradually absorbs liquid.

Baking the cookies is a tricky part when you are making such thick chewy cookies. How do you find out if your cookies are baked through? I recommend you stick to the baking time that is mentioned in the recipe. If your dough has been chilling overnight, you can bake them for an additional 2-3 mins more. The cookies are going to be super soft until they fully cool. The colour and shape of the cookie will also give you a little idea of the doneness of the cookie.

Baking time may vary depending on the ovens too. My suggestion? Bake one cookie and check how long it takes. It will give you a better idea. This way you won't waste an entire batch of cookies too. I follow this method while testing for my cookies.

Once you bake the cookies, there is a possibility that they might not be perfectly round. Use a ring cutter to shape the cookie as soon as they are out of the oven and hot. But be careful, do not burn your hanLet the cookies cool completely on the baking tray before removing them. There are chances it might break if you remove them while they are warm. Also make sure that your baking trays are completely cool when placing the cookie dough before baking. Placing cookie dough on a warm/hot baking tray will disturb the temperature of the fat which will not give you the desired texture and thickness expected from the cookie.

Fresh out of the oven, these cookies are incredibly gooey – each bite will literally melt in your mouth.

So, let's get started!

1. Mix together all the dry ingredients. Sift and set aside.

2. In a bowl, lightly whisk your softened butter.