White Chocolate Cranberry Cookies Baked Until the Edges Set

White Chocolate Cranberry Cookies Baked Until the Edges Set keeps the shopping list focused on all-purpose flour, baking powder, and baking soda. It serves 15 cookies.

Count on 10 minutes of prep, 16 minutes of cooking, about 26 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ½ cups all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt
• ⅓ cup granulated sugar
• ¾ cup light brown sugar
• ¾ cup unsalted butter cold but pliable
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1 ½ cup fresh cranberries frozen

How the cooking goes

1. Warm the oven to 350°F (conventional, without a fan). Line two sheet pans with baking paper and keep it to one side.
2. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Keep it to one side.
3. In the bowl of a electric mixer fitted with the paddle attachment, continue to soften the butter, if necessary.
4. Put the granulated sugar and light brown sugar to the butter in the electric mixer and mix on medium-low until a smooth paste forms. Scrape down the sides and the paddle, then mix again.
5. Put the egg and vanilla extract, and mix on medium speed until lightened.
6. Reduce the mixer speed to low and slowly add the flour mixture, one large scoop at a time. You typically use the spatula to do this. You add the next scoop as the last one has almost been incorporated. It is best not to overwhelm the dough, as cold butter doughs do not incorporate flour as readily as those made with softened or room-temperature butter.
7. Once the dough comes together, add the chocolate chips and frozen cranberries straight from the freezer then mix to incorporate.
8. Portion using a ¼ cup cookie scoop (each of the cookies weighed between 61-65g) directly onto the prepared sheet pans, spacing them about 2 inches apart.
9. Oven-bake immediately in the preheated oven for 16-18 minutes, or bake from the refrigerator for 18-20 minutes. You baked mine for 19 minutes and they were perfection. The tops will not brown, and they will only have small cracks on the surface.
10. Set the cookies on wire racks and allow them to cool until it is no longer warm.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Chocolate, open Chocolate Pecan Pie Cooled Before Slicing and Chocolate Crinkle Cookies Baked Until the Edges Set.