PSA: THESE COOKIES CAN BE MADE IN ONE BOWL/POT/CONTAINER!
I will confess, these cookies were made quite awhile ago, but I simply haven’t had the time or energy to write up a post. Last time, after a week of exams, papers and group projects, I collapsed on to the bed in a tired heap and asked myself what I was even doing here in New York, what I was doing at Columbia and if I even knew who I was anymore. Of course, it didn’t help that daylight savings time means that by the time I come home from school, it’s completely dark out and it truly feels like I’m living in a cave. Not to be creating a pity-party, but I guess my point was that, I needed a break. I needed time to take care of myself, to exercise, to spend time with friends, to bake, to BLOG! And it’s so easy to forget that humans need self-care time too. We’re so easily caught up in taking care of other people, making sure our lives are in order, that sometimes, we can’t even remember the last time we were hungry for a homemade meal.
SO, thank goodness for Election Day, giving me the time to take a break from school and reflect on life and rebuild my confidence in the decisions that I’ve made in life. And I hope that wherever you are, whoever you are, you make sure to create some space and time in your life to take care of yourself too. Whether it’s the early morning cup of coffee, or the late night t.v. show, make sure you’re taking care of your mental health. Which by the way…you could start by…making these cookies!
Whenever October and November roll around, I’m always addicted to the idea of cranberries, I have no idea why, but it’s probably got to do with Turkey Day. Anyways, these are inspired by Thanksgiving and everything Thanksgiving represents (besides the fact that it eventually lead to the conflict between Native Americans and Immigrants), BUT other than that, warmth, sweetness, a deep gratitude for life.
Also, they use brown butter, which in my opinion, makes for an amazing flavor combination with the white chocolate and cranberries. The white chocolate is just sweet and creamy enough to offset the tartness of the cranberries and the brown butter?? (Not a huge fan of white chocolate? Feel free to sub in dark chocolate as well!)That’s the real showstopper, tying the two flavors together and creating a deep, rich, caramel-y undertone. OH, and that pinch of cinnamon? Don’t leave it out, it seriously makes ALL THE DIFFERENCE in creating a cookie that you just want to continue eating forever.
Brown butter is great, it creates cookies that have chewy centers and crispy edges. I will forewarn you though, that these cookies (as you can see) are more on the thinner side. That doesn’t mean that they’re not soft, or chewy, but it does mean that they’re lite-versions (aka you can eat way more without feeling guilty). If you’re not quite sure how to brown butter properly, I have a step by step guide right here.
CRANBERRY WHITE CHOCOLATE CHIP COOKIES | A dozen large cookies
- 1 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 3/4 cup granulated white sugar
- 1/4 tsp cinnamon
- 1 1/2 sticks of butter browned and cooled
- 1 large egg
- 2 tsp vanilla extract
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
- Sea salt or kosher salt for sprinkling
- In a medium-large pot (needs to be big enough to hold all the ingredients), melt and brown the butter. Allow it to cool.
- Once cooled, add sugar, vanilla, and egg into mixture and whisk together until smooth
- Then add in flour, baking soda and cinnamon. Incorporate dry ingredients into wet ingredients.
- Fold in white chocolate chips and dried cranberries
- Refrigerate dough for at least an hour and up to 3 days (they only get better with time!)
- Preheat oven to 350 (F)
- Let dough come back to room temperature (otherwise it will be SUPER hard to roll into balls)
- Roll into golf ball sized balls and place on lined baking sheet
- Sprinkle on a little bit of salt on top of each cookie before baking
- Bake for 12-14 minutes or until edges are just beginning to turn a golden brown
- Cookies will stay fresh for up to a week in an airtight container