White Chocolate Cranberry Cookies

These cookies have a secret ingredient: white chocolate. You might be thinking that there is nothing particularly secretive about it, because this ingredient is also listed in the name of the cookies – but you would be wrong. The reason that white chocolate is a secret ingredient in these cookies is because it is incorporated twice. Not only are there white chocolate chips in the cookies themselves, but there is white chocolate melted right into the cookie dough.

Good quality white chocolate should have a creamy texture and the flavors of both cream and vanilla. When you add it to the cookie dough, these flavors are really brought out in the finished cookie. The chocolate also contributes to a nicely chewy texture at the centers of the cookies made with this particular recipe.

These cookies are crisp on the edges, chewy in the center and irresistible when they are fresh from the oven. They will spread a bit, but this enhances the contrast between the edges and the center of the cookie. They are not too sweet and have a great vanilla flavor to them, which makes a great backdrop to the tangy dried cranberries that are also mixed in.

White Chocolate Cranberry Cookies
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1 large egg
2 oz white chocolate, melted and cooled
1 tsp vanilla extract
2/3 cup dried cranberries
2/3 cup white chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugar until light. Beat in egg, followed by melted white chocolate and vanilla extract. Gradually incorporate the flour mixture, mixing until no streaks of dry ingredients remain. Stir in dried cranberries and white chocolate chips.
Shape dough into 1-inch balls and place on prepared baking sheet, leaving about 2-inches between each cookie to allow for spread.
Bake for 10-12 minutes, until cookies turn lightly golden around the edges. Allow to cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies.