Posted on Saturday, 15th January 2011 by Grace Massa Langlois
Earlier this week I spotted a photo spread at the TasteSpotting blog featuring these scrumptious White Chocolate Cranberry Cookies and I was anxious to try the recipe. I made a minor change to the recipe, adding hazelnuts and an increased amount of white chocolate chunks and cranberry (couldn’t help myself). The pictures may have enticed me to try this simple cookie recipe but the taste and texture of these White Chocolate, Cranberry and Hazelnut Cookies left me begging for more!
If you enjoy indulging in White Chocolate these cookies are tailor made for you. Not only does the recipe call for white chocolate chunks but it also calls for melted white chocolate to be added to the cookie dough. It’s the perfect flavour boost for White Chocolate Lovers.
The original recipe called for macadamia nuts but TasteSpotting substituted the nuts with cranberries. I love nuts and wanted to add them back in but of course as luck would have it I had every nut you can possibly think of in the house but not the prized ingredient, macadamia. I turned to my trusted Flavor Bible for inspiration and I learned that combining white chocolate with cranberry and hazelnuts makes a wonderful flavour combination.
They say “the proof is in the pudding“ and in this case the “White Chocolate, Cranberry and Hazelnut cookie“, not only is it the perfect combination of flavours but also an amazing textural contrast.
With every bite you get the wonderful crunch from the toasted hazelnut, the sweet, chewy cranberry, the soft melt-in-your-mouth white chocolate chunks and to round it all off the flavourful white chocolate infused soft cookie crumb. Decadence at it’s best!
I couldn’t resist, can you?
White Chocolate, Cranberry and Hazelnut Cookies
(Slightly adapted From TasteSpotting via Crazy About Cookies by Krystina Castella)
*Special Note – After dropping the cookie dough I strategically placed more white chocolate chunks, toasted hazelnuts and cranberry to each, giving each bite a party of flavours and textures.
- 2¼ cups plain (all-purpose) flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons (1 stick + 6 tablespoons) butter, softened
- 1½ cups light brown sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 4 ounces white chocolate (before melting), melted and cooled to room temperature
- Heaping ¾ cup chopped white chocolate
- 1 cup dried sweet cranberries
- ½ cup hazelnuts, toasted and skins removed, coarsely chopped
- Preheat oven to 350° F. Line 2 baking sheets with non-stick baking paper.
- Into a medium bowl, using a fine mesh sieve, sift together the flour, baking soda and salt. Whisk to well combine.
- In the bowl of an electric stand mixer fitted with the paddle attachment on medium speed, cream the butter and brown sugar until light and fluffy.
- Beat in the eggs one-at-a-time; add the vanilla with the last egg, blending well after each addition.
- Reduce to lowest speed, stir in the melted white chocolate, chopped white chocolate, cranberries and hazelnuts.
- Gradually add the flour mixture.
- Using a 1-tablespoon ice cream scoop drop heaping mounds (about 1½-tablespoons) of cookie dough onto prepared baking sheets, placing 2-inches apart.
- Bake until golden around the edges, rotating baking sheet halfway through baking, 10-12 minutes.
- Remove from oven and transfer to a wire rack. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to the wire rack to cool completely.
You may also enjoy:
Tags: after school treat, afternoon tea, chocolate, chocolate dessert, cranberry, dessert, desserts, Donna Hay recipes, hazelnut, individual dessert, individual desserts, quick desserts, white chocolate
Posted in Baking & Pastry, Baking Mise en Place, Pastry Doughs & Batter, Recipes
Comments (28)
Twitter
Facebook
Google+
Subscribe
Flickr
Pinterest
January 15th, 2011 at 2:27 pm
I love it! Cocoa butter galore
These look spectacular and decadent! I’ve always been a weakling for white chocolate macadamia nuts. However, I don’t each macadamia nuts much anymore. Hazelnuts are actually my favorite now! So, I can’t wait to make these! And yes, I totally understand the whole adding MORE than the recipe called for 
January 15th, 2011 at 2:46 pm
I TOTALLY love indulging in White Chocolate! These look great!
January 15th, 2011 at 2:50 pm
Gracie
those cookies looks amazing!! I love the changes you made to them, please send over a plateful!! I got the milk!
Dennis
January 15th, 2011 at 3:25 pm
[...] This post was mentioned on Twitter by SaritPery and Grace Langlois. Grace Langlois said: New Blog Post – White Chocolate, Cranberry & Hazelnut Cookies http://su.pr/256Sp0 #chocolate #sweets #cookies #desserts [...]
January 15th, 2011 at 3:49 pm
You do them proud! I like the idea of the tang of the cranberries to cut through and wake up a basic cookie! Looks yummo
Thanks for sharing!
toby
January 15th, 2011 at 4:10 pm
Would it be ok to dip them in my cup of tea or is that taking it to far, mmm.
January 15th, 2011 at 4:18 pm
Absolutely perfect for dunking!
January 15th, 2011 at 4:19 pm
White Chocolate has become one of my biggest downfalls Tiffany, glad to know I am not alone!
January 15th, 2011 at 4:54 pm
White chocolate and cranberries just go together so well! I love the changes you made to this recipe!
January 15th, 2011 at 4:59 pm
Holy guacamole! These cookies are the tastiest I’ve ever seen!…and they include some of my favorite ingredients! Too bad it’s late at night now cause I’d love to try this recipe!
Wonderful pictures, btw.
January 15th, 2011 at 5:41 pm
Sign me up for some of these – they look too delicious. And I think blueberries would be a great variation. Yumm!
January 15th, 2011 at 7:11 pm
Thanks so much Gemma, you will love these!
January 15th, 2011 at 7:42 pm
These look amazing! I have almost everything I need to make them. Thanks!
January 15th, 2011 at 9:19 pm
Gorgeous photos, Gracie…and ALL my favorite cookie ingredients!
January 15th, 2011 at 9:56 pm
Maybe a new variation will evolve Lynn
January 16th, 2011 at 1:45 am
These cookies look absolutely delicious, but what really caught my eye was your copper measuring cup. Lovely.
January 16th, 2011 at 9:37 am
Thanks Nicole, a nice little find at the local antique shop.
January 16th, 2011 at 9:55 am
oh so lovely Grace – both cranberries & blueberries are both terrific substitutions!
January 16th, 2011 at 1:44 pm
What a lovely and tasty looking cookie.
January 16th, 2011 at 4:08 pm
Oh! These look great!
January 17th, 2011 at 9:11 pm
Grumpy would love these cookies (probably sans the nuts for him unless it were macadamia) He is a huge white chocolate/cranberry mix fan! Great photos!
January 18th, 2011 at 6:58 pm
Shelby the original recipe called for macadamia and I will try them again with them. They would be delicious with cranberry and white chocolate. You’ll have to make him some.
January 19th, 2011 at 9:15 am
Wonderful cookies in this great recipe!
January 20th, 2011 at 10:53 pm
OH Grace-I can’t resist! These cookies look just perfect. I love cranberries. I bake with them often (today I did;)
January 22nd, 2011 at 1:55 am
Oh! looks delicious!
January 25th, 2011 at 11:48 pm
oh those look amazing.
March 29th, 2013 at 10:32 pm
How long can I leave the dough in the fridge if I happen to only bake half?
March 30th, 2013 at 9:44 am
Hi Laura, a couple of days. I would recommend portioning out the dough and freezing if you’d like to keep the dough the freshest. Make sure to place in airtight container or resealable bag so that it doesn’t absorb odours. If you freeze opposed to keeping in the refrigerator you could store for about 1 month.