White Chocolate Cranberry Cookies
White chocolate cranberry cookies made with a brown butter base, a tiny hint of cinnamon spice and full of dried cranberries and white chocolate chips! Christmas season in a cookie!
Equipment
- 1 bowl
- 1 Whisk
- 1 small saucepan
Ingredients
- 113 grams (1/2 cup) salted butter, browned to 93 grams
- 66 grams (1/3 cup) granulated sugar
- 66 grams (1/3 cup) light brown sugar, lightly packed
- Zest from 1 large orange
- 1 large egg
- 1 tsp vanilla extract
- 150 grams (1 1/4 cup) 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 (1/2 cup/3 oz) white chocolate, chopped or chips
- 60 grams (1/4 cup/2 oz) dried cranberries
- pinch flaky sea salt
Instructions
- 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 (1/2 cup) 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.
- 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 (1/3 cup) granulated sugar, 66 grams (1/3 cup) light brown sugar, lightly packed, Zest from 1 large orange
- 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 (1 1/4 cup) 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 (1/2 cup/3 oz) white chocolate, chopped or chips, 60 grams (1/4 cup/2 oz) 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
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