Cranberry & White Chocolate Cookies
Thanksgiving is coming and, well, my friends, you can't pick your family. The good news? You can pick your cookie!
I've always thought Thanksgiving was overrated. Does anyone really like turkey that much? I mean, I don't mind it but if I'm being honest I prefer chicken. And if you're going to pick a protein that symbolizes a holiday - a protein you're supposed to look forward to - why not pick something more exciting like...duck?
And now that I'm thinking about it, duck really makes more sense. It's still a poultry but it's definitely more exquisite. It's not really found outside of its bird form the way turkey is (ground, etc.) And it requires a good amount of technique to cook so it would make sense that we would only have it one day a year. All in favor of changing Turkey Day to Duck Day say I!
Ok, I have really digressed.
Now that you know my feelings towards turkey it's no wonder I've decided to bring you a dessert recipe for Thanksgiving. Maybe I'm wrong on this but it's kind of hard to capture the essence of a holiday with one cookie but I do think I've come close! You will love these. ON TO THE RECIPE!
Makes 12 cookies
1 cup cranberries ⅓ cup butter, softened ½ cup brown sugar, packed ⅓ cup sugar 1 egg ½ tablespoon vanilla extract 1 ½ cups all-purpose flour ½ teaspoon kosher salt ½ teaspoon baking powder ½ cup white chocolate chips
1. Preheat the oven to 350°F. Prepare a greased or parchment lined baking sheet.
2. Add the cranberries to a food processor and pulse until the cranberries are in small pieces. Set aside
3. In a large bowl, beat the butter and sugar together until combined. Add the egg and vanilla and continue to mix.
4. In a smaller bowl combine the flour, salt and baking soda. Add the dry mixture into the wet mixture about 1/2 cup at a time until fully combined. Stir in the cranberries and chips.
5. Cover and transfer to the fridge to cool for at least an hour. If you're in a rush, place in the freezer for at least 20 minutes.
6. Remove the dough from the fridge or freezer and use a cookie scoop or tablespoon to form the batter into equal size balls. Place them on the baking sheet about an inch apart. Transfer to the oven and cook for about 20 minutes, until the tops have just set and the bottoms begin to brown. Allow to cool on the baking sheet.