Cranberry and White Chocolate Cookies
Prep time
Cook time
Total time
Yield: 20 to 30 cookies
  • 2 cups (268gr) all purpose flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 170gr unsalted butter in room temperature (used Lurpak)
  • ½ cup (30gr) brown sugar
  • 1 cup (206gr) white sugar
  • 2 eggs
  • 2 tsps vanilla extract
  • 66gr dried cranberries
  • 65 gr white chocolate chips (used these ones )
  1. Shift flour, salt and baking soda in a mixing bowl, mix and leave aside
  2. Bit with the mixer the butter with the sugar for 2 min
  3. Add eggs one at a time stiring continuously
  4. Pour the vanilla extract
  5. Add the flour and mix just enough to get an even dough (not too much)
  6. With a silicon spatula add the chocolate chips and cranberries to the mixture and make sure they go all the way down to the dough
  7. Cover dough with a plastic wrap and put in the fridge for at least 2 hours ( I was in a hurry so I deeped freezed it for 30 minutes)
  8. Preheat the oven at convection air at 170o Celsius
  9. Spead the oven pan with cooking paper and make small balls with the dough ( an icecream scoop would be a great idea). Give them space they will spread out.
  10. Bake for 10 to 12 minutes
  11. Place them in a rack to cool
Recipe by Craft Cook Love at