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Categories:
butter cream cheese sugar brown sugar flour cornstarch baking soda salt eggs vanilla white chocolate chips cranberries
Viewed: 42 - Published at: 4 years agoIngredients
- 4 ounces, weight Unsalted Butter, Room Temperature
- 4 ounces, weight Full Fat Cream Cheese, Room Temperature
- 1/2 cups Granulated Sugar
- 1 cup Packed Brown Sugar
- 2-1/4 cups (minus 4 Tablespoons) All-Purpose Flour
- 4 Tablespoons Cornstarch
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt
- 2 whole Eggs, Room Temperature
- 1 teaspoon Vanilla Extract
- 1 cup White Chocolate Chips
- 1 cup Dried Cranberries
Method
- 1. Preheat oven to 350°F and make sure your oven racks are in the middle of your oven. Line two sheet pans with parchment paper or Silpat mats and set aside.
- 2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugars until light and fluffy.
- 3. While creaming, sift together the all purpose flour, cornstarch, baking soda and sea salt. Set aside.
- 4. Stop mixer, scrape down sides and bottom of bowl and add the eggs and vanilla extract. Turn mixer back on and beat until fully incorporated.
- 5. Stop mixer again, scrape down sides and bottom of bowl and mix together once more. Turn speed to low and add in the sifted flour mix. Mix together until just combined.
- 6. Finally, add the white chocolate chips and dried cranberries and mix again until just incorporated.
- 7. Using a 1 1/2" ice cream scoop or tablespoon, scoop dough onto your sheet pan spacing them about 1-2" apart. You can also make larger cookies, but keep in mind your baking time will increase.
- 8. Bake sheet pans in the middle of the oven for 12-15 minutes, turning pans halfway through to ensure even baking. Cookies are done when they've puffed a bit and are lightly golden brown.
- 9. Remove from oven and allow to cool 10 minutes on the sheet pan before moving to a baking rack to cool completely. Enjoy!
- Makes approximately 47 cookies, if using a 1 1/2" ice cream scoop.
