Equipment
- 1 bowl
- 1 Whisk
- 1 small saucepan
Ingredients
- 113 grams salted butter, browned to 93 grams
- 66 grams granulated sugar
- 66 grams light brown sugar, lightly packed
- 1 large orange zest
- 1 large egg
- 1 tsp vanilla extract
- 150 grams all-purpose flour, spooned and leveled
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- pinch ground nutmeg and/or ground ginger, *optional
- 85 grams white chocolate, chopped or chips
- 60 grams dried cranberries
- pinch flaky sea salt
Method
- In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.113 grams salted butter browned to 93 grams
- Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes. If measured now, 113 grams of butter should now measure 93 grams.
- Place the sugars into a medium-large bowl and zest the lemon or orange on top. Use your fingers to run the zest into the sugar, allowing it to release it’s oils for flavor.66 grams granulated sugar, 66 grams light brown sugar lightly packed, 1 large orange zest
- Add the butter and whisk until they're combined.
- Then add the egg, and vanilla and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color.1 large egg, 1 tsp vanilla extract
- Add the flour, spices, salt and baking powder and fold the cookie dough just until there are a few streaks left of flour.150 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt, 1 1/2 tsp baking powder
- Fold in the white chocolate and cranberries, just until they're evenly dispersed.85 grams white chocolate chopped or chips, 60 grams dried cranberries
- Freeze cookie dough for 15-30 minutes or refrigerate for about an hour. Scoop eight 2 ounce cookies into cookie dough balls.
- Preheat oven to 325F (163C) convection and bake one sheet on the middle rack for 8ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes, just until the edges are starting to brown.
- Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round. The edges should be lightly browned and the top no longer wet.
- Sprinkle with flakey sea salt and allow them to rest for at least 10 minutes on the pan before transferring off of the cookie sheet.pinch flaky sea salt
Nutrition
Calories: 323kcalCarbohydrates: 43gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 53mgSodium: 264mgPotassium: 77mgFiber: 1gSugar: 28gVitamin A: 386IUVitamin C: 0.1mgCalcium: 83mgIron: 1mg