Really soft White Chocolate and Cranberry Cookies

IMG_6689IMG_6688IMG_6697More cookies ?! I know, you must think I am a cookie-holic (which is not too far away from the reality …), posting 2 cookies recipes in a row … but there is a good explanation to that: earlier this week, I did my Secret White & Dark Chocolate Walnut Cookies, it was to bring to the office (they didn’t last very long …) but then, I only left a few for my kids (and husband 🙂 ). I felt guilty not leaving too many for my own family so only a few days later, I decided to bake another batch but I wanted to try something new. I saw this recipe on the beautiful “Sally’s Baking Addiction” blog. They looked like heaven: under baked and super soft, so I couldn’t resist. If you are like me and you LOVE Super SOFT cookies, you have to try those, they are delicious. Thank you Sally for this amazing recipe … 

Ingredients (for about 20 cookies)

– 140g (2/3 cup) of softened butter – 150g (3/4 cup) of brown sugar – 50g (1/4 cup) of granulated sugar – 1 egg, room temperature – 2 tsp of vanilla extract – 250g (2 cups) of all purpose flour – 2 tsp of cornstarch (Maizena) – 1 tsp of baking soda – 1/2 tsp of salt – 160g (1 cup) of white chocolate (or white chocolate chips) – 100g (3/4 cup) of dried cranberries

Directions

  1. Cut the white chocolate into small bites and put aside.IMG_6683
  2. In a bowl, beat the softened butter until it gets smooth and creamy.
  3. Add the brown & granulated sugar and mix well until fluffy and light in color.
  4. Add the egg (room temperature) and vanilla extract and beat well at high speed.
  5. In another bowl, mix together the flour, cornstarch (Maizena), baking soda & salt until well incorporated.
  6. Gradually, pour the dry ingredients into the wet ingredients and mix well.
  7. Add the white chocolate and the dried cranberries. Mix quickly.
  8. Cover your cookie dough and let it chill in the fridge for minimum 2 hours or overnight. (Chilling the cookie dough is a MUST)
  9. Take cookie dough out from the refrigerator and allow to sit at room temperature for 10min, if it chilled for 2 hours. (Leave it longer (30min) if you left it chill overnight)
  10. Preheat your oven to 180 degrees C (350 degrees F) and line 2 baking sheets with cooking paper.
  11. Scoop and roll balls of dough (about 1 tbsp of dough each)IMG_6687
  12. Bake for 8 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven, but will harden a bit when cooling down.
  13. Allow to cool 5 minutes on the cookie sheet and transfer to cooling rack to cool completely.
  14. Put them in an air -tight container up to a week (but I doubt they will last that long :))
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