My favorite cookie has always been white chocolate macadamia nut but this recipe takes the obsession to a whole new level. Plus, it’s made with wheat flour so they’re practically health food. You’re welcome, Santa.
These cookies are about as simple as they come: 30 minutes from start to finish and one bowl required, meaning minimal effort and clean up. That’s my kind of cookie.
I can’t help but suggest these are the perfect cookie to leave behind for Santa because they’re slightly heartier thanks to whole wheat pastry flour and are a nice break from the usual chocolate chip. Plus, the berries make them festive. I believe I’ve made my case.
Oh man these were so good, for breakfast even! (Sshhh, I won’t tell.) Buttery, slightly crisp, moist, white chocolate chips in every bite with an occasional bright, tart note from the cranberries. Friends, this is cookie simplicity at its finest.
- 1/2 cup (1 stick) butter, softened
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1/4 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt + more for topping
- heaping 1 cup whole wheat pastry flour
- 1/2 cup white chocolate chips or bar chopped
- 1/2 cup dried cranberries (sweetened or unsweetened)
- Preheat oven to 375 and cream butter in a large bowl or Kitchenaid mixer. Add sugars and beat until light and fluffy, scraping down sides as needed.
- Add egg, vanilla, 1/4 tsp sea salt and beat again.
- Sift in whole wheat flour and baking soda and mix until well incorporated, scraping down sides again as needed.
- Add white chocolate and cranberries and stir until well combined. Then chill dough for 10 minutes while oven continues preheating.
- Shape cookies into rounded 1 Tbsp balls, press down slightly onto a parchment-lined or un-greased cookie sheet and sprinkle with sea salt (I recommend a healthy pinch).
- Bake for 10-12 minutes, remove and let set on sheet for 2-3 minutes and then transfer to a cooling rack to cool completely. These are excellent served immediately or the next day and would also keep well in the freezer for several weeks.
adapted from simply recipes