Happy Saturday everyone!
I hope you’re all having a wonderful weekend so far! It was a nice sunny day in San Francisco and it was perfect just spending time admiring the beautiful sights and taking in all the smells and sounds of the big city. I just have to remind myself to make an effort to avoid foot traffic during the weekdays during rush hour. Commuting by public transportation is horrible! But I digress… 😛
Yesterday I made some white chocolate cranberry walnut cookies (just saying it makes me want another one!) for movie night at my college fellowship group! It was the perfect excuse to use my new silicone baking mat and cookie sheet my friend gave me as a belated Christmas/birthday gift! I don’t know why I never invested in a good silicone mat in the first place! It makes all the difference! It helps distribute the heat evenly so the cookies all cook evenly inside. PLUS, it’s so simple to clean and I don’t have to purchase and waste parchment paper! Yayyyy! 🙂
Anyway, the combination of these three toppings are one of my favorite because it’s just so delicious and deeply satisfies my sweet tooth.The walnuts perfectly balances the sweetness of the white chocolate chips and cranberries. And the combination of white chocolate and cranberries gives these cookies such a pretty color! I received compliments about these cookies from everyone during the movie night and many went for seconds! This is definitely one of my go-to cookie recipes. If you gives these a go, let me know how it goes! Anyone else a fan of Sallys Baking Addiction?? 😀
White Chocolate Cranberry Walnut Cookies
adapted from Sally’s Baking Addiction
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) light or dark brown sugar (I used light)
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature*
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate morsels or chopped white chocolate
- 3/4 cup dried cranberries
- 1/2 cup walnuts
- In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla.
- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients in 3 additions until combined. The cookie dough will be quite thick.
- Add the white chocolate chips, dried cranberries, and walnuts and mix until thoroughly combined. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for about an hour or 15-20 minutes in the freezer. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes and preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats.
- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 2 Tablespoons of dough each, into balls. Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.