White Chocolate Cranberry Cookies (Print-Friendly Format)

Buttery cookies with white chocolate, tart cranberries, and orange zest for a chewy, flavorful delight.

# Ingredients You’ll Need:

→ Dough Base

01 - 227g unsalted butter, melted
02 - 149g packed brown sugar
03 - 149g granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon fine salt
06 - 2 tablespoons finely grated orange zest (from 2 large oranges)
07 - 2 large eggs

→ Dry Ingredients

08 - 287g all-purpose flour
09 - 1 teaspoon baking soda

→ Mix-ins

10 - 340g white chocolate chunks or chips
11 - 120g dried cranberries, roughly chopped
12 - 57g chopped walnuts (optional)

# How to Make It:

01 - In a large mixing bowl, blend the melted butter with brown sugar, granulated sugar, vanilla, salt, and orange zest until homogenous.
02 - Whisk in the eggs one at a time, mixing well after each addition until the mixture is thoroughly combined.
03 - Fold in the flour and baking soda, stirring gently just until no dry flour remains. Do not overmix.
04 - Fold the white chocolate chunks, chopped cranberries, and walnuts (if using) into the dough until evenly distributed.
05 - If time allows, cover and chill the dough in the refrigerator for 1–2 hours or overnight to enhance texture and flavor.
06 - Preheat the oven to 190°C. Line baking sheets with parchment paper and position oven racks in the lower and upper thirds.
07 - Allow chilled dough to soften slightly if firm. Roll dough into 43g balls and arrange on prepared sheets, ensuring 7cm spacing between each.
08 - Bake 8–10 minutes until edges are golden and centers look set but moist. Rotate baking sheets top to bottom and front to back halfway through for even coloration. Avoid overbaking.
09 - Let cookies rest on the pan for 1 minute before gently transferring to a wire rack. Allow to cool completely before storing in an airtight container.

# Extra Tips:

01 - Chilling the dough is recommended but not mandatory; it yields a chewier texture and richer flavor. Allow dough to come to room temperature (approximately 21°C) before baking for optimal spread.
02 - For an appealing presentation, press a few white chocolate chunks and cranberries into the tops of dough balls before or immediately after baking while cookies are soft.
03 - For perfectly round results, use the back of a spoon to shape cookie edges while warm. For further control, remove cookies a few minutes early, shape, and return to the oven to finish baking.
04 - Reduce white chocolate to 170–227g if you prefer a less sweet, lighter bite.
05 - Orange zest can be sprinkled atop fresh cookies for a vivid finish.

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