With Thanksgiving approaching I think of two things as it relates to food, cranberries and turkey. I chose to make these cranberry and white chocolate cookies especially for the season because whether you are a lover of cranberries or not these cookies are sweet, tart and the fluffiest cookies you will ever eat. They stay moist days after you have baked them making them even more desirable. People have already been asking how do I make them so light so here is the secret to baking the perfect cookie that is so good that people will buy them from you – corn flour.
My favourite cookie that I have ever bought is a Ben’s Cookie. I first discovered them while I was at boarding school in Bath and I was delighted when I saw that they opened a store on Oxford Circus in London. Their cookies are so moist and packed with chunks of flavour. They never seem to use chocolate chips but instead there are large pieces of gooey chocolate waiting for you inside the dough. Inspired by this I chopped white chocolate squares in this recipe and you too will never go back to chocolate chips for your cookies because the flat squares are more easily incorporated into the batter and melt more quickly as they have a larger surface area.
Live, Love, Eat!
- 6 tablespoons unsalted butter
- 0.4 cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 small egg, room temp
- 1 cup all purpose flour
- 3/4 teaspoon corn flour
- 1 teaspoon baking soda
- heavy pinch of salt
- 4 oz chopped white chocolate
- .4 cup dried cranberries
- Beat butter either with a paddle attachment on a standing mixer or with an hand mixer until it is pale and fluffy.
- Add sugar to the butter and continue to whisk until it is fully incorporated.
- Mix egg and vanilla.
- In a separate bowl combine flour , corn flour, baking soda and salt and then add into wet ingredients while mixing on medium speed before adding chocolate and cranberries.
- Put in freezer for 20 mins or refrigerate for at least an hour. Preheat oven at 350°F
- Roll about 1 tbsp size balls and bake for 8-9 mins