Soft and chewy Cranberry White Chocolate Chip Cookies is a perfect recipe for the holiday season. Easy to make, they will be a great treat for your kids and family.
I believe that Chocolate Chip Cookies are the most popular cookies not just during the holiday season but all year long. There is something about these scrumptious treats that bring together the young and old. However, despite the common love for these cookies, people are still divided in two categories, those who loves soft and chewy chocolate chip cookies vs. those who love them thin and crispy.
Since my recipe for Oatmeal Cookies with Cranberries and White Chocolate is one of the most viewed pages on the blog, I’ve decided to make another version of it and create these luscious Cranberry White Chocolate Chip Cookies. I relate myself to the first category of people who likes their cookies soft and chewy. So, here I’ll explain in detail how to make perfect cookies.
Cranberry White Chocolate Chip Cookies: Cakey vs Chewy vs Crispy.
Though we use the same ingredients for soft and crispy cookies, we have to be careful about the proportions. The more moisture we keep inside the cookies, the softer and chewier they will be.
Here are some tips and tricks to make your perfect cookies. Since all these ingredients affect the texture of the cookies, I think it is important to know the function of each of the main ingredients.
Flour. Different types of flour have different level of gluten. With cake flour, your cookies will be softer and “fluffy”, while all-purpose flour will give you more texture.
Butter. If you add melted butter, you cookies will be more dense and chewy. When you cream softened butter with sugar, it creates air pockets, which result in cakier cookies.
Sugar. More brown sugar will help you to keep you cookie’s texture soft and moist. Granulated sugar, on opposite, will make them crispy.
Eggs. Eggs have more protein. So, if you want your cookies to be chewier, you can easily add one more egg to the recipe, or an egg yolk.
How to make Cookies from scratch.
After baking so many different cookies, I’ve decided on a favorite. I love my cookies to be soft but still a little bit chewy. I tried various techniques to achieve this perfect balance, using melted butter, different brown/granulated sugar proportions, excluding eggs, etc. So here you can see my final and favorite recipe for soft and chewy Cranberry White Chocolate Chip Cookies.
I use 2 sticks of softened butter and beat it with ½ cup of brown and ¼ cup of granulated sugar on high speed for a few minutes, until it is very pale and fluffy. This technique allows the creation of more air pockets in the mixture, which will result in softer cookies. I add one additional egg (total of 2 eggs) and vanilla extract. That extra egg and higher proportion of brown sugar will keep more moisture in the cookies and make them chewier. When you add your dry ingredients to the mixture, try to not overmix. Otherwise, your cookies will be tough.
There is no need to refrigerate this batter. So you can scoop it on a baking sheet with parchment paper, top with a few more white chocolate chips and cranberries, and bake for about 8-10 minutes. It is crucial not to overbake cookies, otherwise they will be dry. When you take them out of the oven, they will look under baked. Let them sit on the baking sheet for about 10 minutes, where they will continue to finish and rest, then remove to a wire rack.
I use a 1.5 tablespoon scoop, to scoop the batter, which it takes me exactly 9 minutes for my perfect soft and chewy cookies.
So, let’s start baking and please comment bellow to let me know how you liked the recipe!
If you make this recipe, I would love to see the pictures on Instagram and Facebook! Please use hashtag #VeronikasKitchen
- 1 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
Preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.
Using a stand mixer with a paddle attachment, beat unsalted butter, brown sugar and granulated sugar on a high speed for a few of minutes, until it is pale and fluffy.
Add eggs and vanilla extract and mix it again until smooth consistency.
In a separate bowl mix together all-purpose flour, baking soda, and salt. Add it to the wet ingredients and mix it on low speed until well combined. Don’t overmix! Fold in dried cranberries and white chocolate chips.
Using a 1 ½ tablespoon ice cream scoop or a regular tablespoon, scoop the dough on a baking sheet few inches apart. Bake for about 8-10 minutes at 350°F or until the edges are slightly golden brown. After you take out the cookies, let them sit on the baking sheet for about 10 minutes, then remove them to a wire rack.