Let’s dive right into today’s recipe… one of my all-time favorite cookie recipes. Soft, chewy, and super thick cookies overloaded with white chocolate chips and tangy dried cranberries. These are, without a doubt, my go-to white chocolate cranberry cookie recipe.
These cookies are a spin-off of my Perfect Chocolate Chip Cookies. They are ultra-soft, even the next day. Wait a sec. Let me rephrase that. They are ultra soft… even on day 5! I accidentally forgot about a lone cookie in the cookie jar and was pleasantly surprised how soft it remained after several days!
What’s my secret to their soft texture? Cornstarch! Yes, cornstarch.
Making your baked cookies soft, thick, and chewy has never been easier. Add a touch of cornstarch to your cookie dough and prepared to be amazed. Think about it: often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture. The same goes for your cookie dough – cornstarch will help your dough remain more compact during the baking process, leaving the cookies soft, thick, and puffy.
I adore white chocolate in cookies. Dare I say I like white chocolate in cookies more than regular chocolate? Well, it’s true. Dried cranberries give the cookies a bright festive color and provide a tart flavor burst in each bite. A soft cookie with a tangy punch of flavor. You will LOVE these!
White chocolate and dried cranberries are an impeccable combination, and these cookies are OVERLOADED with both.
A few key notes for these cookies: chill the dough for at least 30 minutes if you have time. This step is highly recommended. Also, watch the cookies in the oven closely and take them out at a precise 8 or 9 minutes. No longer. The cookies will appear very soft, but will firm up as they cool.
Enjoy and Happy Holidays!
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