Name: Cranberry Orange White Chocolate Chip Cookies
Cook time: 25 min
Total time: 25 min
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup brown sugar, packed; 1 large egg, room temperature; 1 teaspoon vanilla extract; 2 tablespoons fresh orange zest; 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 high-quality white chocolate chips

Ingredients

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1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
2 tablespoons fresh orange zest
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 high-quality white chocolate chips

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Instructions

Step 1: Cream the Butter and Sugars In a large mixing bowl or the bowl of a stand mixer, combine the softened butter, granulated sugar, and brown sugar. Beat on medium-high speed for about 2 to 3 minutes until the mixture is light and fluffy. This step incorporates air, ensuring your cookies have the perfect texture.
Step 2: Add Wet Ingredients and Zest Add the egg, vanilla extract, orange zest, and orange juice to the creamed butter. Continue mixing until fully combined. Ensure you scrape down the sides of the bowl with a spatula to incorporate all the fragrant orange zest into the batter.
Step 3: Combine Dry Ingredients In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Mix only until the flour streaks disappear; overmixing can lead to tough cookies.
Step 4: Fold in the Add-ins Using a spatula, gently fold in the dried cranberries and white chocolate chips by hand. Distribute them evenly throughout the dough so every cookie gets a bit of everything.
Step 5: Scoop and Bake Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just barely golden brown. The centers may look slightly soft, but they will firm up as they cool.
Step 6: Cool and Serve Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps the structure set so the cookies don’t break when you move them.

Cook Time: 25 minutes