Hello Cookie Friday!
Today’s cookies are pretty easy to make. Some mixing, bit of waiting, some minutes of baking and then eaten in a split second ;))
“Why are you baking cookies all the time” somebody asked not long ago. “There are so many delicious cookies in stores you can buy…” – weeeelllll not quite ;) There are good cookies in supermarkets. Some. If somebody offers me those cookies I eat them of course, but compared with fresh baked cookies?! Not a chance! The crisp edges and the soft center – no industrial baked cookie can be like that. For many reasons they have to be baked all the way through – so many of those cookies are more like saltine crackers without the salt – dry and very crumbly ;) Some people like that – I don’t. Another thing that is missing when you buy cookies in a store… the smell of cookies in your kitchen when you bake them. Priceless ;) The only ones capable of producing fake cookie scents that smell real – Disney. The spray a – let’s say cookie perfume – in their parks outside their bakeries to attract customers.
Don’t worry – I did not forget about the cookies… so today’s cookies are with cranberries and white chocolate. I am a fan of both and more than happy to see them combined in delicious cookies! I bet you will like the combination too.
The recipe asks for a long chilling time – let it rest ;) the dough needs that time or you will end up with one big cookie spread over the baking sheet when baking the cookies. So stick to the recipe (for once) ;P
Have a nice weekend!
INGREDIENTS / ZUTATEN
1/3 cup (80g) butter, softened to room temperature
1/4 cup (50g) brown sugar
1/4 cup (50g) sugar
1 egg, at room temperature
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
1 tsp. cornstarch
1/2 tsp. baking soda
1/4 tsp. salt
2.5 oz. (70g) white chocolate, chopped
2/3 cup (80g) dried cranberries
80g weiche Butter
50g brauner Zucker
50g Zucker
1 Ei, Zimmertemperatur
1 TL Vanille Extrakt
130g Mehl (Type 405)
1 TL Speisestärke
1/2 TL Natron
1/4 TL Salz
70g weiße Schokolade, gehackt
80g getrocknete Cranberries (soft)
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350˚F (175°C). Line a baking sheets with baking parchment. Take the dough out of the fridge and form small balls (about a tablespoon) and flatten them a bit. Place on the baking sheets with enough space in between and bake for 8-10 minutes – the edges should have some color, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then remove and let cool down completely on a wire rack.
2. Den Ofen auf 175°C (350°F) vorheizen. Backbleche mit Backpapier auslegen. Den Teig aus dem Kühlschrank nehmen und kleine Kugeln formen (etwa ein Esslöffel voll) und etwas plattdrücken – auf die Bleche legen (mit genügend Abstand) und dann für 8-10 Minuten backen. Die Cookies sollten etwas Farbe bekommen haben, in der Mitte aber noch etwas weich sein. Aus dem Ofen nehmen und erst auf den Blechen etwas abkühlen lassen und dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
White Chocolate Cranberry Cookies
- Prep Time: 20
- Cook Time: 10
- Total Time: 150
- Yield: 17 1x
Ingredients
- 1/3 cup (80g) butter, softened to room temperature
- 1/4 cup (50g) brown sugar
- 1/4 cup (50g) sugar
- 1 egg, at room temperature
- 1 tsp. vanilla extract
- 1 cup (130g) all-purpose flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2.5 oz. (70g) white chocolate, chopped
- 2/3 cup (80g) dried cranberries
Instructions
- Add the butter and sugars to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix in well. Mix the flour with cornstarch, baking soda and salt, add to the bowl and slowly mix in until just combined. Add the chopped chocolate and cranberries and fold in. Cover the bowl with plastic wrap and let rest in the fridge for at least 2 hours.
- Preheat the oven to 350˚F (175°C). Line a baking sheets with baking parchment. Take the dough out of the fridge and form small balls (about a tablespoon) and flatten them a bit. Place on the baking sheets with enough space in between and bake for 8-10 minutes – the edges should have some color, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then remove and let cool down completely on a wire rack.
