Cranberry Orange White Chocolate Chip Cookies
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 large orange)
- 1 tablespoon fresh orange juice
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer. Continue mixing on medium-high speed for about 2-3 minutes until the mixture is light and fluffy.
- Add the egg, vanilla extract, orange zest, and orange juice to the butter mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour streaks disappear. Do not overmix.
- Using a spatula, gently fold in the dried cranberries and white chocolate chips until they are evenly distributed throughout the cookie dough.
- Scoop rounded tablespoons of dough (about 1.5 to 2 tablespoons per cookie) and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10 to 12 minutes, or until the edges are just lightly golden brown but the centers still look slightly soft. Avoid overbaking to maintain a chewy texture.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.