|Cranberry-Orange White Chocolate Chip Cookies|
Yield: 2 1/2 dozen cookies or more depending on size.
|Close-up of Cranberry-Orange White Chocolate Chip Cookies|
2 3/4 cups Unbleached All-Purpose Flour (I use King Arthur Flour)
1 teaspoon Baking Soda
1/2 teaspoon Kosher/Coarse Salt
1 cup, 2 sticks Unsalted Butter, softened and each stick cut into 8 cubes
2/3 cup Granulated Sugar
2/3 cup Light Brown Sugar, slightly packed
2 Extra Large Eggs
Zest of 2 Oranges
2 tablespoons Freshly Squeezed Orange Juice
1 1/2 cups Dried Cranberries
1 1/2 cups White Chocolate Chips (I use Ghirardelli)
|I've got my eye on you cookie|
Heat oven to 350 degrees.
Line baking sheets with parchment paper.
In a medium size bowl, combine with spatula dried cranberries and white chocolate chips; set aside.
In a small bowl, combine with spatula granulated and brown sugar; set aside.
In a medium size bowl, combine with spatula flour, baking soda and salt; set aside.
|Cookies cooling. They smell so amazing!|
Add eggs one at a time, then the orange juice and orange zest.
Turn the mixer on low speed, and add the flour mixture slowly just until incorporated.
Take spatula and scrape sides of bowl to ensure everything is incorporated.
With a spatula, fold in cranberries and white chocolate chips.
|Yummy and beautiful Cranberry-Orange White Chocolate Chip Cookies|
Bake for 11 to13 minutes or until the edges start to brown. My cookies baked in 12 minutes.
Let cookies cool on baking sheet for 3 minutes, and then transfer to wire rack to complete cooling; about 1 hour.
Recipe adapted from Mother Thyme: