Chewy white chocolate cranberry cookies with little bits of almond nougat
Okay yes, I baked these on Sunday so it wasn’t really a Monday bake-off this week, but the house Christmas dinner needed some dessert… so scroll down to the bottom to see what I did with these cookies for dessert!
And it didn’t matter if it was a Sunday or Monday because oh my goodness, these cookies were so chewy!!!
I decided to take a break from cupcakes and bake some cookies instead, and what better way to celebrate Christmas with cranberries and white chocolate!
Basic recipe can be found here by my favourite Brown-eyed Baker: here
- 2 cups plus 2 tablespoons unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled until warm
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Place the formed dough balls on the prepared baking sheets, spacing them 3cm apart.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets.
These are the little bags I got from Singapore for occasions like these:
The best part was sharing it with friends. Also, I had a Christmas dinner last night, and we decided to do an ice cream sandwich!!!
Have a freshly-baked Monday!