It’s no secret folks…I love cookies.
And it’s during this time of year that I like to try out a few new recipes to add to my Holiday Cookie Platters.
The usual suspects are often:
And sometimes I’ll throw in a Mint Chocolate Chip Brownie or a Peppermint Kissed Brownie to stir things up.
For this year, I wanted to use dried cranberries and pistachios together to create a festive sweet treat. And why not add white chocolate chips to the party?
It’s all kind of healthy-ish….right? Like trail mix?
Ok….that may be a stretch.
I opted to adapt the NY Times Best Chocolate Chip Cookie recipe from Jacque Torres because I love the textures of the cookie once baked—crisp on the outside and chewy on the interior.
In lieu of the vanilla extract, I used orange extract and fresh orange zest to pair with the flavors.
Folks were a fan of them! They’re super chunky and filled with lots of different textures from the nuts, chocolate and berries.
Definitely filled with Holiday goodness.
ps. We’re three days away from Christmas even and I still haven’t finished shopping! EEK!
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White Chocolate, Cranberry, and Pistachio Cookies
Makes approximately 2 dozen
Ingredients:
8.5 ounces cake flour
8.5 ounces bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
1 ¼ cups unsalted butter
6 ounces light brown sugar
6 ounces granulated sugar
2 large eggs
1 teaspoons orange extract
1 tablespoon fresh orange zest
12 ounces white chocolate chips
1 heaping cup dried cranberries, roughly chopped
1 heaping cup roasted & unsalted pistachios, chopped
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with 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 orange extract and zest. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add the white chocolate chips, dried cranberries and pistachios—mix until just combined. Press plastic wrap against dough and refrigerate for overnight.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop mounds of dough the size of large golf balls onto baking sheet and slightly flatten the dough balls. 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. Repeat with remaining dough and enjoy!
Adapted from NY Times Chocolate Chip Cookies
theculinarychronicles.com 