Cranberry White Chocolate Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter melted and cooled to room temperature
- ¾ cup brown sugar
- ½ cup white sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup white chocolate chips or chunks
- ¾ cup dried cranberries chopped
- ¾ cup walnuts chopped
- Flaky sea salt
Instructions
- In a bowl, sift and whisk together flour, cornstarch, baking soda, and salt.
- In another bowl, whisk the melted butter, brown sugar, and white sugar until smooth. Add the egg, egg yolk, and vanilla, then whisk until fully combined.
- Pour the wet ingredients into the dry ingredients and mix just until no dry spots remain.
- Fold in the white chocolate, dried cranberries, and walnuts until evenly distributed.
- Divide the dough into 12 large portions (about 3-4 tablespoons each), roll into balls, and place on a tray. Chill for at least 1 hour.
- Preheat oven to 325°F and line a baking sheet with parchment paper. Place chilled dough balls on the baking sheet spaced about 3 inches apart. Bake in 2 trays if needed to avoid overcrowding.
- Bake for 15-18 minutes, until the edges are lightly golden and the centers are just set. Remove from the oven and sprinkle with flaky sea salt while still warm.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Nutrition
Serving1 large cookieCalories420 kcalCarbohydrates53 gProtein5 gFat23 gSaturated Fat11 gPolyunsaturated Fat4 gMonounsaturated Fat6 gCholesterol60 mgSodium200 mgPotassium120 mgFiber2 gSugar32 gVitamin A350 IUCalcium40 mgIron2 mg