Thick Chewy White Chocolate Cranberry Cookies
These thick chewy white chocolate cranberry cookies are a delightful blend of creamy white chocolate, tart cranberries, and zesty orange. This easy chewy cookie recipe with cranberries is perfect for any occasion, with bakery-style quality that tastes homemade. Whether it's for family or friends, these soft chewy cookies with cranberries and white chocolate offer the best white chocolate cranberry cookie recipe to enjoy anytime.
Ingredients
- 2 sticks unsalted butter, melted 8 ounces or 227 grams
- 3/4 cup packed brown sugar 149 grams
- 3/4 cup granulated sugar 149 grams
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 tablespoons orange zest from 2 large oranges
- 2 large eggs
- 2 1/4 cups all-purpose flour 287 grams
- 1 teaspoon baking soda
- 2 cups white chocolate chunks or chips 340 grams
- 1 cup dried cranberries, roughly chopped 120 grams
- 1/2 cup chopped walnuts optional (57 grams)
Instructions
- In a large mixing bowl, combine the melted butter, brown sugar, granulated sugar, vanilla extract, salt, and orange zest. Mix until fully blended.
- Whisk in the eggs one at a time, ensuring the mixture is smooth and cohesive before adding the next egg.
- Sift in the flour and baking soda, stirring gently just until combined. Be careful not to overmix.
- Fold in the white chocolate chunks, cranberries, and walnuts (if using) until evenly distributed.
- Cover and chill the dough for 1 to 2 hours (or overnight). This step is key for achieving thick, chewy cookies.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop the dough into 1.5-ounce balls (approximately 2 tablespoons each) and arrange them 3 inches apart on the prepared baking sheets.
- Bake in batches for 8 to 10 minutes, or until the edges are lightly golden and the centers are just set. Rotate pans halfway through for even baking.
- Allow the cookies to cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely.