Cranberry and White Chocolate Chip Cookies

I think a pretty good argument could be made that these belong on every cookie platter or tray this holiday season.  I mean, they have a lot going for them. Crispy edges, soft and chewy interiors, tart dried cranberries, and creamy white chocolate with festive red and white coloring to boot? Yeah, these definitely belong on your dessert table.

They’re essentially my ultimate chocolate chip cookie with a couple small tweaks.  Swap the dark and milk chocolate chips out for white chocolate chips and dried cranberries and you’re good to go.  Although I happily eat these year round, I have a special fondness for them around the holidays.

I prefer the texture of the cookies that are made with half butter and half shortening, but I’ve definitely made them with all butter before.  Depending on the temperature of your kitchen and your starting ingredients, you may find that you need to pop the dough in the fridge for an hour or so to keep them from spreading too much.

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Cranberry and White Chocolate Chip Cookies

Ingredients:

* 1/2 cup butter
* 1/2 cup shortening (I use Spectrum Organic, which is trans fat-free)
* 3/4 cup sugar
* 3/4 cup brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup rice flour
* 3/4 cup plus 1 Tablespoon potato starch
* 3/4 cup sorghum flour
* 1-1/2 teaspoons baking soda
* 1 teaspoon xanthan gum
* 1/2 teaspoon salt
* 1-1/2 cups white chocolate chips
* 1-1/2 cups dried cranberries

Directions:

Preheat oven to 375 degrees. Lightly grease a cookie sheet or line with a Silpat baking mat or parchment paper.

Beat butter, shortening and sugars until well combined. Add the eggs and vanilla extract and mix until smooth. Add the rice flour, potato starch, sorghum flour, baking soda, xanthan gum and salt and mix until thoroughly combined. Add the white chocolate chips and dried cranberries and stir until well incorporated.

Drop heaping teaspoons of dough onto the cookie sheet. Bake for 10-12 minutes, or until the edges turn a light golden brown. Let cool for a minute or two on the cookie sheet and then transfer to a wire rack to cool completely.

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3 Responses to “Cranberry and White Chocolate Chip Cookies”

  1. #
    1
    Barbara — December 16, 2012 at 1:38 pm

    Your pictures always make me want to eat whether I’m hungry or not! As usual, these look so good!

    Reply

    • Cate — December 17th, 2012 @ 8:55 am

      Thanks Barbara :)

      Reply

  2. #
    2
    Bella — December 26, 2012 at 2:31 pm

    Saw these on foodgawker. Just beautiful and delish idea :)

    Reply

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