Cranberry Orange White Chocolate Chip Cookies
- Cook Time: 57 minutes
- Total Time: 57 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon freshly grated orange zest
- 1 tablespoon fresh orange juice
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture is light, fluffy, and well-combined.
- Add the egg, vanilla extract, orange zest, and orange juice to the butter mixture. Beat on medium speed until the egg is fully incorporated. The orange zest will immediately release its fragrance, giving the dough a wonderful scent.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed so your cookies rise consistently.
- Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix just until the white streaks of flour disappear. Be careful not to overmix, as this can make the cookies tough.
- Using a sturdy spatula, gently fold in the dried cranberries and the white chocolate chips by hand. Ensure they are evenly distributed throughout the dough so every cookie gets plenty of toppings.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough prevents the cookies from spreading too much in the oven and helps the flavors meld together.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared sheets. Bake for 10 to 12 minutes, or until the edges are just lightly golden brown.
- Let the cookies rest on the baking sheet for 5 minutes to firm up. Transfer them to a wire cooling rack to cool completely. This prevents the bottoms from becoming soggy from the steam.