These Cranberry White Chocolate Chunk Cookies are the perfect combination of sweet and tart flavors.
I use browned butter to make the dough, a step that takes just a minute longer, but gives these Cranberry White Chocolate Chunk Cookies a strong caramel taste.
All-Purpose flour Butter Baking soda Salt White sugar Brown sugar Egg yolk Vanilla extract White chocolate chips Dried cranberries Lemon zest
Melt the butter in a pan. When it starts to turn a golden brown, remove the pan from the heat, then let the butter cool.
Add the brown butter, brown sugar, and white sugar to a bowl and beat with an electric mixer. Add the egg yolk and mix again. The mixture will look a little wet.
Add the flour, lemon zest, vanilla extract, salt, and baking soda. Stir the white chocolate chips and cranberries into the batter. Refrigerate the dough to make it easier to scoop.
Scoop the cookie dough onto the prepared baking sheet. Bake the cookies for 8 minutes, or until the edges are starting to turn a golden brown color.
They are fantastic for the holidays and surprisingly easy to make!
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