White Chocolate Chip Craisin Cookies


¾ cup (1½ sticks) butter at room temperature (cool to the touch)

¾ cup dark brown sugar, packed

¼ cup granulated sugar

2 Tbsp. cream cheese (optional)

1 large egg, room temperature

2 tsp. pure vanilla extract

2 cups all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

½ tsp salt

¾ cup white chocolate chips

¾ cup Craisins



In a medium bowl whisk together the flour, cornstarch, baking soda, and salt until combined. and set aside.


In a large bowl using a hand-help mixer or stand mixer with paddle attachment, 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 (no more than 3 minutes). Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.


On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The dough will be quite thick. Add the white chocolate chips and Craisins and mix on low speed 5-10 seconds until evenly disbursed.


Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. (Chilling is mandatory for this cookie dough.)


Remove cookie dough from the refrigerator allow it to sit at room temperature for 10 minutes (30 minutes if chilled longer than 2 hours). This makes the cookie dough easier to scoop and roll.


Preheat the oven to 325-350°F. Line two large baking sheets with parchment paper or silicon baking sheets. Set aside.


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 the balls of dough, about 1 heaping Tablespoon of dough each, into balls. Place 10-12 on each baking sheet. Bake for 9-11 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 a cooling rack to cool completely.


Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to one week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature before baking. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to e months. Bake frozen cookie dough balls for an extra minute; no need to thaw.


Tip: Do not drop dough onto warm cookie sheets. Allow to cool completely between batches.

via sallysbakingaddiction

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