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Fresh cranberry white chocolate cookies on a silver tray.
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5 from 2 votes

Fresh cranberry white chocolate cookies

Amazing cranberry white chocolate cookies made with fresh cranberries. The sourness of fresh cranberries perfectly balances the sweetness from the sugar and white chocolate. They have crunchy edges and soft/chewy centers. You've got to try these cookies!
Course Dessert
Cuisine international
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 23 cookies
Calories 157kcal
Author Aleksandra

Ingredients

  • 1/2 cup (115g) soft butter
  • 1/3 cup (65g) granulated sugar
  • 2/3 cup (135)g light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups (250g) flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (125g) fresh cranberries + 1 tablespoon flour
  • 6 oz (170g) white chocolate

Instructions

  • Roughly chop white chocolate and cranberries (each cranberry should be cut into 2-3 pieces). Toss the cranberries with 1 tablespoon of flour until coated on all sides.
  • Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
  • Add the softened butter and both types of sugar into the mixing bowl. Mix over medium-low speed for about 3-5 minutes, until light, fluffy, and well-combined (you can use a hand mixer or a stand mixer, if using a stand mixer use a paddle-shaped attachment).
  • Add the egg and vanilla extract, mix over medium-low speed for another 3-5 minutes, until well-combined. Scrape the sides of the bowl from time to time with a spatula.
  • Stir the flour with baking soda and salt. Add the flour mixture to the mixing bowl. Mix over low speed until half combined (you should still see flour here and there and the dough will be rather clumpy).
  • Add the chopped chocolate and cranberries to the bowl. Mix until they are evenly distributed, but the dough should be clumpy.
  • Scoop the dough with a 3-tablespoons-ice cream scoop or just with your hands/spoon. Gather the dough clumps with your hands then roll it into balls (every ball should weigh 40g/1.4oz). Don’t flatten the balls. Place on a baking sheet lined with parchment paper about 2 inches (5 cm) apart.
  • Bake for about 14 minutes. Bake the cookies in batches. The baking time may slightly vary depending on the oven. The cookies should have golden edges but will be completely soft.
  • Take the baking tray out of the oven and let the cookies cool on the baking sheet (they will continue to set up from the residual heat on the pan after they come out of the oven).
  • Enjoy!

Video

Notes

  • How to make them pretty (optional): Reserve some cranberry slices and chocolate chunks. Stick 1-2 cranberry slices on top of the balls of dough BEFORE baking them (press them just slightly into the dough). When the cookies come out fresh out of the oven, press 1-3 chocolate chunks into hot and soft cookies (AFTER baking).
  • The baking time: will depend on how much of the dough you took for each cookie and from the oven as each oven bakes a little differently. The cookies are ready if they have golden edges, are pale at the top, and soft.
  • What if you forgot to soften the butter? Cut the butter into small cubes and add it into the bowl and mix it for 1-2 minutes until it is softened, then add the sugar and cream (mix) with the butter.
  • How to measure flour: If you’re using measuring cups, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! Use a scale for best and consistent results. To correctly measure the flour with a measuring cup, you need to: 1. Fluff the flour by stirring it in the bag/flour container with a spoon. 2. Spoon the flour and sprinkle it into your measuring cup. 3. Sweep off the excess flour with the back of a knife.
  • How to store the cookies: These cookies are crunchy at the edges and soft/chewy in the middle for about 2 hours after baking them, then they will start to soften from the moisture of the cranberries. They also taste very good the next day but are very soft. Since they have fresh cranberries in them, I wouldn’t leave them for more than 2-3 days. Cool them completely and store in a tightly-closed container (the best would be a cookie tin) at room temperature.
  • How to freeze the cookie dough: Make the cookie dough and form balls with your hands (as described in the recipe), then flatten the balls a little. Place them apart (the balls shouldn’t touch each other, otherwise they will stick to each other) on a baking sheet or a chopping board in the freezer. Leave them in the freezer until frozen – it will take about 1-2 hours. After they are frozen you can transfer them into zip-lock bags or tupperware containers. Keep in the freezer for up to 3 months.
  • How to bake frozen cookie dough: Bake the cookies exactly like freshly-prepared cookies. You don’t need to thaw the dough, just bake the cookies straight from the. Put them in the preheated oven and bake as written (it may take a little longer - about 1-2 minutes longer).
  • Calories = 1 cookie (1/23 of the recipe). This is only an estimate!

Nutrition

Calories: 157kcal