White Chocolate Cranberry Cookies
Posted by augustandzach
Chef Zach came up with this idea long before attending the California Culinary Academy. The history is that Zach does not like regular chocolate chip cookies. White chocolate must be paired with something for it is too sweet on its own, and macadamia nuts are already commonly used with white chocolate. For something different, he came up with white chocolate and cranberries. Many have asked for this recipe over the years, and finally he is ready to share it here at Seasoning And Salt.
Makes 30-36 cookies
4 cups all-purpose flour
2 cups white chocolate chips
2 cups dried cranberries
1 1/2 cups softened salted butter
1 1/4 cups packed dark brown sugar
1 1/4 cups white sugar
2 large eggs
2 tsp. vanilla extract
2 tsp. baking soda
Preheat conventional oven to 335 degrees F; convection ovens, preheat to 320 degrees. In a large bowl, combine flour and baking soda with a sifter or a fine pasta strainer; set aside. Crack the eggs into a small bowl; set aside.
Add butter and sugars to a mixing bowl (separate from the flour and egg bowls). Mix on low speed until combined, then increase the speed to medium and continue mixing for one minute. Add the eggs, one at a time, with at least 10 seconds in between to allow the eggs to combine properly with the butter and sugars. Add the vanilla after adding the eggs. Mix for another three minutes on medium-high speed until butter mixture is light and fluffy.
Turn off the mixer and add the flour mixture. Resume mixing, beginning at the lowest speed possible. After about 15 seconds, when the flour starts to combine into the butter, add the white chocolate chips and dried cranberries. Continue mixing on the lowest speed for about one to 1 1/2 minutes until the flour and butter mixtures are completely combined. You will know when it is done, because the dough will not stick to the sides of the mixing bowl.
Using an average-size ice cream scoop, portion out 12 cookies on an ungreased cookie sheet (you will need three sheets). Bake for 16 minutes. Let the cookies rest for about five minutes after leaving the oven, then de-pan and transfer them to a cooling rack.