I love cookies with nuts in them. Unfortunately, my husband is allergic to all nuts except cashews. Which is a bummer since cashews are not ideal for every recipe. I’m trying to make more cookies and quick breads that have enough “other” stuff in them that you don’t miss the nuts. This is one of those cookies. It’s variation of the basic chocolate chip cookie! The sweetness of the white chocolate chunks is nicely offset by the unsweetened dried cranberries and the brandy is great in this cookie. Don’t skip it, you’ll love the flavor. If you don’t have brandy on hand, then I guess you can use vanilla extract but I highly recommend the brandy! Pour yourself a good cup of coffee, a few of these cookies and a good book…bliss!
White Chocolate Chunk Cranberry Cookies
2 1/2 cups all-purpose flour
1/2 cup tightly packed dark brown sugar
1/2 cup granulated sugar
1 tbsp brandy
1/4 tsp salt
1 tsp baking powder
1/8 tsp baking soda
1 stick unsalted butter, room temperature
1 1/2 cups white chocolate chunks
1 cup dried cranberries
Mix together flour, salt, baking powder and baking soda. Set aside. Using an electric mixer blend butter and sugars until creamy, add in the eggs and brandy until well blended. Add flour mixture to the butter mixture beating at a low-speed until well blended. Stir in white chocolate chunks (I used a knife and an ice pick to make my chunks) and cranberries by hand. Drop cookie dough using a cookie scoop onto parchment or silpat lined cookie sheets. Bake at 350° for 10-12 minutes until lightly browned on the bottom. Cool on cooling racks.