For our family Christmas I made these delicious, soft and chewy cookies. The cranberry/white chocolate combo may be a bit festive but I still think they could be made year round. The blog I got them from emphasized cornstarch, dark brown sugar, and careful baking times to make perfectly soft cookies; however, I didn't have dark brown sugar and my cookies still turned out super soft and chewy.
Ingredients
- 3/4 cup butter, room temperature- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 cups flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup white chocolate chips*
- 3/4 cup dried cranberries*
*I used a little bit less of each, I found that there was a bit too many pieces compared to the amount of dough
Directions
1. In a large bowl using an electric mixer, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. On low speed, mix in flour, cornstarch, baking soda and salt.
2. Stir in white chocolate chips & dried cranberries.
3. Chill dough (covered) for 30 minutes or up to 3 days.
4. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or lightly spray with cooking spray. Drop balls of dough (1.5 tablespoons each) onto cookie sheet.
5. Bake for 8-9 minutes, until barely golden brown around the edges. Do not cook them longer than 9 minutes, even if they look uncooked when you take them out, after letting them cool they will harden up. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.
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After letting my dough cool overnight we had a massive hardened ball of dough. |
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| Bonus: We also made Christmas holly cupcakes using M&Ms and green sugar cookies! |
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