WHITE CHOCOLATE CRANBERRY PISTACHIO COOKIES

 

These are one of my favorite all-time cookies, and I have made many different recipes but this one from Sally's Baking Addiction is my favorite.  They stay fresh longer than most recipes I have tried, and they freeze beautifully.  Usually I freeze cookies before they are baked but when I made these I wanted to save some for later so I froze them in an airtight container already baked.  I honestly couldn't really tell any difference than the ones I ate right after baking.  Love, love, love them!

3/4 c. (170 grams) unsalted butter, softened to room temperature

3/4 c. (150 grams) packed light brown sugar

1/4 c. (50 grams) granulated sugar

1 large egg at room temperature

2 t. vanilla extract

2 c. (250 grams) all-purpose flour, spooned and leveled

2 t. cornstarch

1 t. baking soda

1/2 t. salt

4 oz. bar Ghirardelli white chocolate, roughly chopped*

3/4 c. (75 grams) dried cranberries, roughly chopped

1/2 c. (62 grams) salted, shelled pistachios

In a large bowl of a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.  Add the brown sugar and granulated sugar and mix on medium-high speed until fluffy and light in color.  Beat in egg and vanilla on high speed.  Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined.  On low speed, slowly mix into the wet ingredients until combined.  The cookie dough will be quite thick.  Add the white chocolate, dried cranberries, and pistachios and mix on low for about 5-10 seconds until evenly disbursed.  Cover dough tightly with plastic wrap and chill in the fridge for at least 2 hours and up to 2 days.  Chilling is mandatory for this cookie dough.

Remove cookie dough from the fridge and allow to sit at room temperature for 10 minutes.  If the dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes.  This makes the dough easier to scoop and roll.  Preheat oven to 350 degrees.  Line 2 large baking sheets with parchment or silicone baking mats. Set aside.

Once chilled, the dough may be slightly crumbly but will come together if you work the dough with your hands as you roll into individual balls.  Scoop and roll balls of dough, about 1 TB of dough each, into balls. Bake for 8-10 minutes, until barely golden brown around the edges. (I baked mine for 8 minutes.)  They will look extremely soft when you remove them from the oven.  Allow to cool for 5 minutes on the cookie sheet.  If the cookies are too puffy, try gently pressing down on them with the back of a spoon.  They will slightly deflate as you let them cool.  (I didn't have to do this.  Mine weren't too puffy.) Transfer to cooling rack to cool completely.

*White baking chips are not actually chocolate, because they don't have cocoa butter in them.  You will be much happier if you buy the Ghirardelli white chocolate bar and chop it.  Trust me on this.

Make ahead & freezing instructions: Cookies stay fresh in an airtight container at room temperature up to 1 week.  Baked cookies freeze well -- up to 3 months.  Unbaked cookie dough balls freeze well -- up to 3 months.  Bake frozen cookie dough balls for an extra minute, no need to thaw.