This recipe has elevated my obsession with white chocolate macadamia nuts. It’s also made with wheat, so it’s almost a health food. You’re welcome, Santa.
The cookies are easy to make: they only take 30 minutes and require one bowl, so there is minimal cleanup and effort. This is my kind of cookie.
These cookies are perfect to leave for Santa. They’re a little heartier, thanks to the whole wheat pastry flour. And they’re a nice change from the typical chocolate chip cookie. The berries also make these cookies festive. I think I’ve convinced you.
These were delicious, even for breakfast! (Ssh, I won’t say anything.) Every bite is buttery, slightly crispy, moist white chocolate chips with a bright tart note from cranberries. This is the best cookie ever.
Ingredients
- Half cup of butter (softened = 1 stick)
- 1/4 cup brown sugar
- Half a cup of sugar
- One large egg
- 1/4 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt of the sea (plus extra for topping).
- 1 cup whole wheat pastry powder
- Chop 1/2 cup white chocolate bar or chips
- One cup of dried cranberries, sweetened or not.
Instructions
- Preheat ovePreheat°F (190°C) and cream the butter in a large mixing bowl or Kitchenaid. Add sugars and beat until fluffy and light. Scrape down the sides as necessary.
- Add vanilla, salt, and egg. Beat again.
- Mix until fully incorporated. Scrape down the sides as necessary.
- Stir in the white chocolate and cranberries until well combined. After 10 minutes, chill the dough while the oven is still preheating.
- Preheating cookies into 1 Tbsp rounded balls. Press down lightly onto a cookie sheet lined with parchment paper or without grease. Sprinkle sea salt on top (I recommend an extra pinch).
- After baking for 10-12 minutes, remove from oven and allow to rest on the sheet for a couple of minutes. Then, transfer to cooling racks to cool completely. They are delicious and can be served right away or the next morning. They can also be frozen for up to a few weeks.
