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
*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.
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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