More 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
- Cut the white chocolate into small bites and put aside.
- In a bowl, beat the softened butter until it gets smooth and creamy.
- Add the brown & granulated sugar and mix well until fluffy and light in color.
- Add the egg (room temperature) and vanilla extract and beat well at high speed.
- In another bowl, mix together the flour, cornstarch (Maizena), baking soda & salt until well incorporated.
- Gradually, pour the dry ingredients into the wet ingredients and mix well.
- Add the white chocolate and the dried cranberries. Mix quickly.
- Cover your cookie dough and let it chill in the fridge for minimum 2 hours or overnight. (Chilling the cookie dough is a MUST)
- 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)
- Preheat your oven to 180 degrees C (350 degrees F) and line 2 baking sheets with cooking paper.
- Scoop and roll balls of dough (about 1 tbsp of dough each)
- 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.
- Allow to cool 5 minutes on the cookie sheet and transfer to cooling rack to cool completely.
- Put them in an air -tight container up to a week (but I doubt they will last that long :))