White Chocolate Cranberry Orange Cookies
Creamy white chocolate chips, tart cranberries, with a hint of orange zest is the perfect combination in these delicious White Chocolate Cranberry Orange Cookies.
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Half baking sheet
- Cookie scoop
Ingredients
- 1 cup (227 g) unsalted butter
- 1 cup (213 g) light brown sugar, tightly packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- 1 teaspoon (4.3 g) vanilla
- Zest of one orange
- 3 ¼ cups (390 g) all-purpose flour
- 1 teaspoon (4.6 g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (4 g) cornstarch
- 1 ½ cups (336 g) white chocolate chips
- 1 cup (120 g) sweetened dried cranberries
Instructions
- Preheat oven to 400 degrees F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugars and beat until light and fluffy. This takes about two to three minutes.
- Add the eggs one at a time and mix until smooth. Scrape down the sides of the bowl after mixing each egg.
- Add the vanilla and orange zest and mix for about 20-30 seconds.
- With the mixer on low speed, add the flour, salt, baking soda, baking powder, and cornstarch. Mix until combined.*
- Add the white chocolate chips and cranberries and mix on low speed. I like to remove the bowl from the mixer and give the dough a good stir with a rubber spatula. This helps the mix-ins get evenly distributed in the dough.
- Using a #20 cookie scoop (about 2.5 ounces), portion dough, roll into a ball, and place on the baking sheet about two inches apart. Bake for 7-9 minutes.
- Let cookies cool on the baking sheet for 5-10 minutes. Remove and finish cooling on a cooling rack.
Notes
- I like to measure my dry ingredients (flour, salt, baking soda, baking powder, cornstarch) before I start making the dough. I feel this makes the mixing process go faster.