Cranberry And Ginger White Chocolate Chip Cookies

Name: Cranberry And Ginger White Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Crystallized Ginger, Chopped Into Small Pieces; 1 cup Dried Cranberries; 1 cup White Chocolate Chips; 2 cups All-purpose Flour; 1/2 cups Bread Flour; 1 Tablespoon Cornstarch; 1-1/2 teaspoon Baking Soda; 1 pinch Salt; 3/4 cups Light Brown Sugar; 1/2 cups White Sugar; 1-3/4 stick Unsalted Butter, At Room Temperature; 2 Large Eggs; 1/2 teaspoons Vanilla Extract

Servings: persons

1/2 cups Crystallized Ginger, Chopped Into Small Pieces
1 cup Dried Cranberries
1 cup White Chocolate Chips
2 cups All-purpose Flour
1/2 cups Bread Flour
1 Tablespoon Cornstarch
1-1/2 teaspoon Baking Soda
1 pinch Salt
3/4 cups Light Brown Sugar
1/2 cups White Sugar
1-3/4 stick Unsalted Butter, At Room Temperature
2 Large Eggs
1/2 teaspoons Vanilla Extract

1
No need to preheat the oven yet, this dough needs to chill!
2
Place the ginger, cranberries and chocolate chips into a medium-sized bowl and stir briefly. Add in the flours, cornstarch, baking soda and salt and stir until everything is coated in flour. Set aside.
3
Place sugars and butter into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
4
Add in the eggs and vanilla extract, scraping sides as necessary, and mix until well incorporated, about 1 minute on medium-high speed. Tip in the flour mix and mix on low until a soft dough forms.
5
Tip the dough into a medium-sized bowl, cover with cling film and place in the fridge for at least 6 hours, overnight if possible.
6
Once chilled, preheat oven to 350u00b0F and line 3 baking trays.
7
Using a 1 1/2 tablespoon cookie scoop, place dough balls 2 inches apart, flatten dough balls ever so slightly with a clean hand.
8
Place in the oven for 9-11 minutes, until risen, golden around the edges and still soft in the middle. You want them to have a slight sheen when the light of the oven hits them, not be sunken and greasy looking (that means they're not quite done!).
9
Leave to cool on the trays completely, then keep in an airtight container at room temperature for 5 days.

1049

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Crystallized Ginger, Chopped Into Small Pieces, 1 cup Dried Cranberries, 1 cup White Chocolate Chips, 2 cups All-purpose Flour, and more.

Yes, Cranberry And Ginger White Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!