These white chocolate cranberry orange cookies are some of the best we have ever made. Now, we have to say, if there is one thing we have learnt while having this blog and cooking and baking a lot, is making cookies.
And I say we have learnt, because we were not as good at making cookies a few years before. We used to end up with stiff and way too brown cookies. So, for our own good, and for you, our readers, we decided a long time ago we would improve our cookies game. And let me tell you, it was so worth it.
The cookies we now make are exceptional. These ones, specifically, are crisp on the outside and really soft and chewy on the inside, sweet but not too much, and with an acid touch that balances out the texture and flavors. The orange zest is completely optional, but we really do think it makes a difference. The important thing here is to only shred the orange part of the peel, not the white part, because the white part is really sour and will make your cookies have a sour taste.
One important thing to take into account when making cookies at home is to refrigerate the dough for at least 2 hours, so they have a better flavor and a better texture. In fact, the ideal time would be to leave them overnight, and you can even freeze the dough for up to 2 months before baking them, and use it when needed. Of course not all recipes are this way, but most are.
To make these white chocolate cranberry cookies you can either use a white chocolate bar, or white chocolate chips. And the dried cranberries can be added in small pieces or whole, this is totally up to you.
If you like this recipe, you have to go see our double chocolate cookies, they are really soft and so good!
- 2 1/2 C (11.50 oz) (325 gr) all purpouse flour
- 1 1/2 tsp (0.25 oz) (7.5 gr) baking soda
- 1 tsp (0.25 oz) (7 gr) salt
- 1 C (7.90 oz) (225 gr) unsalted butter, at room temperature
- 3/4 C (5.30 oz) (150 gr) granulated white sugar
- 3/4 C (5.30 oz) (150 gr) brown sugar
- 2 eggs, big
- 2 tsp (0.34 fl oz) (10 ml) vanilla extract
- The zest of 1 orange
- 2 C (12 oz) (340 gr) white chocolate chips, or chunks
- 1 C (4.90 oz) (140 gr) dried cranberries
I a medium size bowl sift together the flour, baking soda and salt and set aside until needed.
In a big bowl, using an electric mixer, cream together the two types of sugar and butter for 3 minutes until you get a fluffy and lighter in color mixture.
Mix in the eggs, vanilla extract and orange zest, and beat for one more minute until it all comes together.
Add in the flour mixture and combine with a rubber spatula mixing from the outside in until you get a soft dough. Fold in the white chocolate and cranberries using the same spatula until well integrated. You can leave some white chocolate and cranberries on the side, to add on top of the cookies right before baking.
Wrap the dough with kitchen plastic wrap and put in the fridge for at least 2 hours or overnight.
Once the time has passed, preheat the oven to 375º F (180º C) and line a big baking sheet with parchment paper.
Portion the dough into 30 balls the suze of about 2 tbsp and place them on the baking sheet about 1.90 inches (5 cm) apart from each other, because they expand while baking. Place the remaining white chocolate and cranberries on top of each cookie as you please, and press a little.
Bake the cookies for 10 to 12 minutes until they look firm and slightly golden brown on the edges, but look not completely done in the middle.. Take them out of the oven and let them cool down on a cooling rack.
You can store the cookies in a container with a lid for up to 1 week.