Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup white granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, white sugar, and brown sugar with an electric mixer until creamy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Stir in the dried cranberries and white chocolate chips.
7. Drop the dough by rounded tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes.
10. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 200
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 160mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 18g
Protein: 2g
Substitutions for ingredients:
- You can substitute the dried cranberries with raisins or chopped dried cherries.
- You can substitute the white chocolate chips with milk or dark chocolate chips.
Variations:
- Add 1/2 cup chopped pecans or walnuts to the dough for extra crunch.
- Add 1 tsp cinnamon to the dough for a warm spice flavor.
- Use dark brown sugar instead of light brown sugar for a deeper flavor.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar.
Garnishes:
Sprinkle chopped dried cranberries and white chocolate chips on top of the cookies.
Pairings:
Serve the cookies with a glass of cold milk or hot cocoa.
Suggested side dishes:
Serve the cookies with a fruit salad or a cheese plate.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add 1-2 tbsp of milk to the dough.
Food safety advice:
- Wash your hands before handling the ingredients.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
Cranberries have been used in cooking since colonial times, and were originally used by Native Americans for medicinal purposes. White chocolate was invented in Switzerland in the 1930s.
Flavor profiles:
Sweet, tart, and creamy.
Serving suggestions:
Serve the cookies as a dessert or a snack.
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