It’s hard to talk such a big game when these giant chocolate chip cookies and crinkle cookies are a holiday staple as well. BUT when these cranberry white chocolate chip cookies are dipped in white chocolate and studded with dried cranberries and melty white chocolate goodness you can’t resist. This recipe yields ~6, 5 oz. cookies which are fairly large! You can double the recipe or make smaller cookies, and cook for ~1 minute less.
Ingredients You’ll Need:
(For the full recipe, scroll down to the recipe card below)
All-Purpose Flour & Cake Flour: if you’ve made any of my cookies recipes before you’ll know I love using a combination of these flours. I’ve found it creates the perfect cookie! Corn starch: cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT! Egg plus an extra yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough. Dried Cranberries: I use Craisins usually! White Chocolate Chips: Ghirardelli makes some delicious white chocolate chips I love using!
