Happy National Cookie Day, or as we call it in my house, any day that has a vowel in it. Let’s be honest, it’s hard to beat a chewy cookie filled with all sorts of goodness and these cookies deliver just that and then some!
These were born as a Valentine’s Day variation on my favorite chocolate chip cookie recipe and has quickly become a favorite among my family and friends, so much so that I no longer just make them in February. I love the combination of the white chocolate and dried cranberries: sweet, but not too sweet. Plus the cranberries give the cookies an extra level of chewiness which is a super important cookie characteristic, ask anybody, especially me.
I use a white chocolate bar instead of chips for a few reasons, but the primary one is that when you cut up the chocolate yourself, you get lots of different sized pieces. This means each bite of cookie (all 4 of them!) is a little bit different as some chocolate melts away and others stay solid. YUM!
This recipe makes about 2 dozen cookies, which stay chewy for about 5-7 days in an airtight container. Provided you don’t eat them all first. After all, it is National Cookie Day and do anything else wouldn’t be patriotic!
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 tsp. vanilla
- 2 (scant) cups all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup dried cranberries
- 6 oz white chocolate, chopped
1. Preheat oven to 350 degrees.
2. Beat butter and sugars together, until creamy.
3. Add vanilla and egg.
4. Combine flour, cornstarch, baking soda and salt in a separate bowl.
5. Mix dry ingredients into butter-sugar mixture.
6. Add chocolate and cranberries. Mix until evenly distributed.
7. Using a cookie scoop, place balls of cookie dough onto a non-stick cookie sheet. Bake 10-12 minutes or until cookies are barely golden brown.