yield: 16 COOKIES
prep time: 10 MINUTES
total time: 30 MINUTES
All-purpose flour 2 cup
baking soda 1 teaspoon
baking salt 1 teaspoon
unsalted butter, melted 3/4 cup
Milk 1/2 cup
light brown sugar 3/4 cup
Granulated sugar 1/2 cup
pure vanilla extract 1 teaspoons
White chocolate chips 3/4 cup
Cranberry dry 3/4 cup
First sieve the flour,baking powder and baking salt and keep aside.The foremost, I used melted butter instead of softened butter.
Melted butter makes a cookie chewier,but it also makes a cookie more prone to excess spreading.
Take another bowl,add butter and whisk for 5 min till it becomes soft and fluffy.Add sugar(brown and white) and whisk again.
Brown sugar is softer than white sugar and add a little extra flavour.
White sugar helps the cookies spread, but brown sugar is where all that mouthwatering taste and texture hides.
Drop in milk spoon wise to mix well until no brown sugar lumps remain. Finally, whisk in the vanilla extract.Now,add all the dry ingredients and fold them together.
Add milk if required to form a dough.Add white chocolate chips and dry cranberries to the mixture.Fold them to form a dough.
Make small balls out of the dough and press them gently in the form of cookies.
Line two large baking sheets with parchment paper or silicone baking mats. Place 8 balls of dough onto each cookie sheet,stick few cranberry and chocolate- chips
on top of each cookie dough.
Bake the cookies for 15-20 minutes at 160°C.
Allow the cookies to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Once cooled,keep them in an air tight container and enjoy everyday.