White Chocolate Cranberry Cookies

By sugarbear

Makes about 27 cookies.

Ingredients

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 16 ounces white chocolate (block form), cut into rough pieces
• 12 ounces dried cranberries
• Sea salt

Preparation

Step 1

1. Sift flours, baking soda, baking powder and coarse salt into a bowl. Set aside.

2. Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate carefully and then cranberries. Press plastic wrap down into bowl against dough and then press another layer of plastic on top of the bowl’s edge. Refrigerate 24 to 36 hours. (Dough will keep up to 72 hours and can be used in batches.)

3. When ready to bake, heat oven to 350 degrees. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.

4. Scoop 9 mounds of dough (the size of generous golf balls) onto baking sheet, in 3 rows of 3 equally spaced mounds. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. (This recipe requires about three baking sheets. You may want to bake one sheet at a time on the middle rack for even baking.)