Recipe by CollegeCulinista
A simple alteration to my favorite chocolate chip cookie recipe helped me to make the perfect cookies for the holidays!
Top Review by **Tinkerbell**
Cranberry and white chocolate is one of my favorite combinations! These cookies did not disappoint. My 5 year old and her friend helped me make this recipe; measuring ingredients and pushing extra chocolate chips and cranberries (I used pomegranate flavored) into the tops of the dough balls before baking. I used really good vanilla (my homemade isn't ready for another couple of months) and am glad I did because with one Tablespoon of it, vanilla is a dominant flavor in this recipe. I used a 2-teaspoon sized cookie scoop (Oxo brand/size small) to measure the dough and we ended up with 60 cookies. My ovens cook a little hot, and that combined with smaller cookies than the recipe suggests, convinced me to reduce the bake time after the first batch got a tad crispy at 15 minutes. I liked the results best at about 13 minutes and then one minute cooling on the pan, but I'm a soft-cookie girl. :) Thanks for sharing this recipe, CollegeCulinista! Made & enjoyed for the Spring 2012 Pick-A-Chef event!
- 709.77 ml flour
- 3.69 ml baking soda
- 3.69 ml salt
- 2.46 ml nutmeg
- 236.59 ml butter, softened
- 177.44 ml sugar
- 236.59 ml brown sugar
- 14.79 ml vanilla
- 1 egg
- 1 egg white
- 118.29 ml white chocolate chips
- 118.29 ml dried cranberries
Directions See How It's Made
- Mix and set aside flour, baking soda, salt, and nutmeg.
- In large bowl, mix butter, sugar, brown sugar, and vanilla. Add egg and egg white to mixture.
- Gradually add in flour mixture and mix until incorporated. Gradually stir in chocolate chips and dried cranberries.
- Drop on ungreased cookie sheet. Bake at 350 degrees for 15 minutes.