Cookies are my weakness. Like so much so that I think I could live off of cookies alone. I love eating cookies, baking cookies, giving away cookies, developing recipes for cookies (insert Forrest Gump movie line here).

I think you get it right?!

The easy thing about cookies is once you have a nice solid recipe, you can tweak it and develop new recipes over and over again.

Take my tried and true chocolate chip cookie recipe, that turned into my browned butter coconut chocolate chip cookie recipe (which also won the award for worlds longest title) and that recipe has been transformed to this one.

White chocolate chip cookies with cranberries.

This title seems equally as long, oh well;)

These cookies are decadent, feel a little fancy, and are so so delicious. They are sweet yet buttery, chewy yet soft, and the browned butter gives it such a nutty flavor, they seriously rank at the top of my list, which is very long.

Friends bring these to your cookie exchanges this year and enjoy.


White Chocolate Chip Cookies with Cranberries


1 1/2 Sticks Butter melted and browned

1 1/4 Cup Brown Sugar

1 Egg plus 1 Egg Yolk

1 Tablespoon Vanilla Extract

2 Cups Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 1/2 Cups White Chocolate Chips

1 Cup Dried Cranberries


White Chocolate Chip Cookies with Cranberries


Preheat oven to 325 degrees. Prepare baking pans with parchment paper. Heat a small skillet over medium high heat and add butter. Cook until browned. Set aside to cool while you sift and combine your dry ingredients. In a stand mixer combine your butter and sugar. Mix well then add in egg and egg yolk. Combine completely and add in vanilla. Slowly add in dry ingredients and mix until just combined. Stir in cranberries and chocolate chips.


Using a cookie scoop or a large spoon scoop out about two tablespoons of dough. Form a ball and gently pull apart two pieces. Place each cookie on cookie sheet with torn edges on top. This helps for a more natural looking cookie.

Bake until lightly browned but center is still soft.

Makes about two dozen cookies.


//original recipe and photography

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