Soft-Baked White Chocolate Cranberry Cookies
Just made these – delicious! REALLY delicious! I doubled the recipe, but only used 21 TBS butter rather than 24 (= to three sticks). I thought it might have an affect on texture, etc, but it did not. I did use 1 large egg and one extra large egg because that is what I had on hand. I reduced the overall sugar as well, just a bit (by 50 g for the doubled recipe). I have never seen a recipe that included cornstarch!
Absolutely delicious! These are some of the best cookies I think I’ve ever made and eaten. They had such a beautiful brown butter flavour, particularly around the edges, even though there’s no brown butter involved. These are just amazing! Full of flavour and the soft texture tops it off.
Also saved half the batch as rolled balls of cookie dough in my freezer – so I can just pop a few in when visitors drop in for tea!
These were amazing! Simply divine. Tasted like they came from a bakery. I will use this base for all my cookies from now on. I’m going to try it with chocolate chips because my kids aren’t fans of the dried cranberries.
The secret is in the cornstarch. These are the SOFTEST, most flavorful cookies I've ever made.
Get the recipe here >> Soft-Baked White Chocolate Cranberry Cookies @ sallysbakingaddiction.com
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