As a continuation of my cookie-sprint, I wanted to revisit my MiniEgg Easter Cookies. My intention was to use the same recipe, but switch up the mix-ins with something different (ie. the white chocolate chips and dried cranberries). Then I realized that I have a bunch of awesome baking books that I haven’t tried recipes out of yet, including the Cookiepedia! I ditched the MiniEgg cookie recipe (experimentation can wait!), and began my hunt for something resembling chocolate chip cookies.
Cookie scoop, you da bomb! Also, why are those pre-cookies so huge…
Naturally, The Cookiepedia had a recipe for chocolate chip cookies (I don’t think the title would be very apt if it didn’t!) There were some really delicious looking recipe variations, but I decided to stick with my white chocolate and cranberry cocktail.
Leaning tower of cookie!
After making this recipe, I think I’m starting to get my cookie senses back. I noticed the gradient that formed when I was creaming the butter and sugar, and I was like “now THAT is light and fluffy”. Which definitely makes me think that the other cookies I’ve made recently didn’t actually get light and fluffy butter 😦 Though, I’m also thinking that it could be because the sugar granules could just have been pushed out to the edges of the bowl because they are heavier than butter. But that also doesn’t makes sense because the bowl isn’t actually spinning. Sigh.
Somebody cooler than me would call this “ombre”
Anyways… thanks to The Cookiepedia, and enjoy!
Cranberry White Chocolate Chip Cookies
- ½ cup unsalted butter, room temperature
- ½ cup packed brown sugar
- 1/3 cup granulated sugar
- 1 1/3 cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt (Pro-tip #6: Don’t… forget to add the salt)
- 1 egg
- ¾ tsp vanilla
- ¾ cup white chocolate chips
- ¾ cup dried cranberries
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer, cream the granulated sugar, brown sugar, and butter until light and fluffy. Scrape down the sides with a spatula as needed. While this is happening, sift the flour, baking soda, and salt (… awkward pause)* into a bowl.
- Once butter mixture is adequately creamed, blend in the vanilla and egg until incorporated. Scrape down the sides of the bowl with your spatula as you see fit.
- With the mixer on low, add in the flour mixture in thirds. Wait for it to become (mostly) incorporated between additions.
- Add the white chocolate chips and cranberries, mixing on low momentarily to distribute them amongst the cookie dough.
- Form approximately 1 inch balls of dough using spoons, and place them about 2 inches apart on cookie sheets covered in parchment paper/silicone mats.
- Bake for 8-10 minutes**, rotating the sheets halfway through.
Official recipe reference:
Adimando, S. (2011). Chocolate chip cookies. In The Cookiepedia. (pp 43-44) Philadelphia, PA: Quirk Books.
* If it wasn’t clear enough, I definitely forgot to add the salt. That’s what I get for being all “sea salt will totally be fine!” My follow up defence for not sifting the salt like the instructions said (with the intention to add it after), is that sea salt is too fat to sift 😦
** I had to bake mine for 11 minutes because when I took them out of the oven the insides just seemed too raw for me (believe it or not, I don’t like to eat cookie dough). This is possibly because the cookie scoop I used made really big cookies… also possibly because I was very liberal when scooping the cookie dough… as per earlier photo…