White chocolate and cranberry cookies

White chocolate and cranberry cookies

I have a cookie recipe that I really like and have been using for a long time. Too long ! So, I started looking for a different recipe, just to change it up a bit.
There are plenty of cookie recipes. Finally, everyone has their own. But all of them have the same goal, a cookie that is crispy on the outside and soft on the inside. Of course, cooking is important to achieve this result. The choice of ingredients is also essential. I really like using clear vergeoise in my cookies. This time I also used a little white sugar. And then, I added to my cookies a spoonful of powdered milk. I think the texture is much better with it. They are really crispy that way, and they keep much better.

I changed the recipe, and I also wanted slightly different flavors from those I usually put in my cookies. I wanted white chocolate and cranberries. The sweetness of one blends perfectly with the acidity of the other. Which, some say, makes them “perfect” cookies. That’s to say how much they were appreciated.
This new recipe has therefore been totally validated by my gourmands. They don’t want her anymore.

White chocolate and cranberry cookies:

115g soft butter
90 g blond vergeoise
40g sugar
1 egg
170g flour
1 tbsp powdered milk
1/2 tsp baking soda
1 pinch of salt
90g white chocolate
90g dried cranberries

In the mixer, put the butter and the sugars.
Whisk for a few minutes until you have a homogeneous mixture.
Add the egg and whisk for a few more minutes. If necessary, scrape the sides of the bowl.

Mix the flour, powdered milk, baking soda and salt.
Add this mixture to the bowl of the stand mixer and mix without insisting too much. As soon as you don’t see any more flour, it’s good.
Then add the white chocolate in pieces and the cranberries using a spatula.

Make about fifteen balls, and spread them on a baking sheet, spacing them out. For balls of the same size, I use my ice cream scoop. It is not necessary to crush them.
Refrigerate for 1 to 2 hours.

Preparation of white chocolate and cranberry cookiesWhite chocolate and cranberry cookies straight out of the oven

Preheat the oven to 180°C.

Put the cookie sheet in the oven and cook for about 12 minutes. Turn the plate around 9 minutes of cooking. Cookies should be lightly golden. They will harden as they cool so let the cookies cool before removing them from the baking sheet.

White chocolate and cranberry cookies

To finish: it is of course the same day that they are the best. However, they remain very good the following days. I keep them in a tin box.

Yes, there is sugar in these cookies. Especially with white chocolate. But, there are recipes with much more sugar. We can of course remove some, but the final texture will necessarily be a little different.

Vergeoise blond is easily found in the sugar department. It’s not brown sugar. Here, the texture is very fine.

If you have, add a little vanilla extract.

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