Man, did October fly by, or what?! I cannot believe tomorrow is November already. Where did the time go?! Before you know it, Christmas will be here and the post-holiday blues will soon begin.
That’s why I soak up every ounce of Christmas cheer once November begins. That means Christmas playlist on loop, Christmas desktop background, and Christmas baking nonstop. It would also mean Christmas decorations but I promised my husband that I’d wait until after Thanksgiving. What a Grinch.
The first of my Christmas baking for this year are cookies that surprised me the first time I tried them. They are chewy brown sugar cookies, filled with dried cranberries and white chocolate. The colors and flavors are super festive and perfect for the holiday season.
So why did these surprise me when I tried them? OK confession time…I don’t really like white chocolate. It’s too sweet for me. I know, blasphemous speak from a sweets-enthusiast. I want to like it so much, but I just can’t get on board. I’m more of a fan of the rich, dark stuff.
But one day, at work, a coworker brought in a version of these cookies. Everyone was raving about them so I had to give them a try…
And wow, was I shocked! The tartness of the cranberries toned down the sweetness in the white chocolate. And they were so chewy and moist. I love a great chewy cookie!
The original recipe for these is made with white chocolate chips mixed in the batter (see below). But I wanted to make these extra special for cookie season so I thought drizzling the white chocolate on top would give them an extra pizzazz. However, if you want them with chocolate chips in the batter, you can just mix them in with the cranberries. No other changes necessary. I made half the batch with them so you could see how they look.
Here are some tips for helping you recreate this recipe with ease:
- Make sure you use dark brown sugar instead of light brown sugar. I love love love using dark brown sugar in my cookies because it gives them more chew and moisture due to the extra molasses. I also recommend using it for your chocolate chip cookie recipes. You won’t regret it!
- You gotta chill the dough for at least 2 hours before baking or they will spread as thin as a pancake. If you’re in a rush, I have a trick for making the dough chill faster: scoop the dough into balls before chilling. It takes much less time to chill a little ball of dough versus a big bowl of dough. You can also place these in the freezer for 30 minutes and it should do the trick.
- Use a cookie scoop to get perfectly sized cookies. Plus, when they are all the same size, they will bake evenly. Here is the one I use. I recommend a small cookie scoop (about 1 tablespoon).
- If you have dark-colored baking sheets, your cookies will probably brown on the bottom before they finish on top. I finally figured this out after years of getting darker bottoms than tops. To adjust, you need to reduce the temperature of your oven by 25 degrees. This is true for any dark-colored pans that you have: cake pans, square pans, cupcake pans, you name it.
These are perfect cookies for the holiday season, including your cookie exchanges! Give them a try and let me know how you like them. What other kinds of cookies do you make this time of year??
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