Guess what I have for all you foodies out there? Chewy white chocolate craisin cookies! I have to be honest, when I found this recipe I thought, "not again". We all know those recipes that "guarantee" us a chewy cookie but they always come out too hard and too crunchy, even if we did follow the recipe exactly.
Well, I am here to tell you that unless you over bake these cookies there is noway they won't be chewy. The thing that I love the most about this cookie dough is that you can use it as a base for any other cookies. Like, chocolate chip or white chocolate chip macadamia. So, here you go guys a guaranteed chewy cookie recipe.
- - - - - -recipe- - - - - -
Ingredients
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white chocolate chips
1/2 cup dried cranberries
Ready, set, BAKE!
1. Line an ungreased cookie sheet with parchment paper. Set aside.
2. In a large bowl using a hand-held mixer, wooden spoon or your hands, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, baking soda and salt.
3. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.
4. Preheat oven to 350F.
5. Drop balls of dough (1.5 tablespoons each) onto cookie sheet or used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges.
6. Do NOT cook them longer than 10 minutes or until slightly golden brown (they continue to bake even after they have been taken out of the oven).
7. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.
slightly adapted from Sally's Baking Addiction
slightly adapted from Sally's Baking Addiction
