Tis the season again. The season where all food blogs promote healthy eating after the end of the year excesses. I get it, I myself will eventually get there, I’m just a little behind schedule. I need a few more days of excessive butter and sugar to get there. I swear next week holds a lot of dietary promises though.
But today, today is more cookies. Cookies are in the air, who knows why. I really liked the combination of cranberries with white chocolate, even though I’m usually not fond of white chocolate. Here, I felt like white chocolate almost blended with the dough, which gave the cookies a nice texture. Because sometimes white chocolate can be a bit overwhelming. Right? Also, cranberries add a fairly healthy touch. Right? Okay okay, I’ll stop trying to feed you lies, I’ll simply wish you a happy third day of 2013, and let you go back to your spinach and celery recipes.
Cranberry white chocolate cookies
Prep time: 20 minutes
Cooking time: 8 minutes
Yields about 4 dozen cookies
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 7 oz white chocolate
- 7 oz dried cranberries
1. Preheat the oven to 375°F. Line baking sheets with parchment paper.
2. Chop the chocolate with a large knife. In a large bowl, cream together the butter and sugar. Stir in the eggs and vanilla extract.
3. In a medium bowl, combine the flour, salt and baking powder. Stir into the creamed butter. Stir in the chopped chocolate and cranberries. Drop tablespoonfuls of cookie dough on the prepared baking sheets, 2 inches apart.
4. Bake for about 8 minutes, until the edges are browned. Let cool completely before serving.
- I used chopped chocolate because it’s impossible to find white chocolate chips in Paris, but use them if you can!
- Store the cookies in an airtight container for 3 days.
Source: adapted from Annie’s Eats.