Cranberry White Chocolate Chip Cookies

Cranberry White Chocolate Chip Cookies
Or the eighth deadly sin as I like to think of them. These are fantastic cookies, great to share with a loved one on Valentine’s Day, or just enjoy with friends.

Don’t make a face at the presence of fruit in your Valentine’s Day treat. The cranberries aren’t overwhelming at all and make these cookies awesome. I would say they’re excellent for anyone who is allergic to or doesn’t like nuts in their cookies and has been craving white chocolate. This is a very easy recipe, with fairly common ingredients. These cookies will make you want to skip dinner and go right into dessert!

Makes 36 cookies

Ingredients:
8 oz (or two sticks) unsalted butter, softened 1 1/2 cup dark brown sugar 2 large eggs 2 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon sea salt 1/2 teaspoon baking powder 1 cup dried cranberries 10 oz white chocolate chips (I used a whole bag to great effect)

Directions:
Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside, or just use some cooking spray on the baking sheet.

In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the cranberries and white chocolate chips and combine. Refrigerate batter for 1 hour.

Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into over and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough and enjoy!

dropped by Devin Barreto