Why does the title of my recipes gets longer each time I post? 😆
Anyway, I just told you last time that I am not fond of super sweet desserts, right? But here I am posting a new recipe featuring the sweetest kind of chocolate.
This green tea peppermint fudge has to be blamed for my sudden change of heart. I don’t know, but I began to see white chocolate in a new light.
I’m sorry my dear peanut butter cookies, you taste really good but it’s time to pass the crown to this recipe as my new favorite cookie 👑
- These cookies are soft (but don’t crumble easily) and chewy, and the texture stays the same even left at room temperature for a few days.
- The dough is not too sweet, perfect for white chocolate chips!
- I don’t like to eat freshly baked cookies or cookies that just came out from the oven, but these are irresistible even when warm.
- The flavor gets better day by day. The cookies become creamy and milky.
- The white chocolate chips, cranberries and pistachios have their own unique flavor, yet they go perfectly well. Cranberries balances out the sweetness of the white chocolate.
- The colors (green, red and white) give-off a Christmas vibe 🎄
My husband Ariel who doesn’t like white chocolate never fail to say “this is really good… ” every time he takes a bite of these cookies. And that’s coming from a person who hardly gives comments when eating desserts. These cookies are also well-loved by his officemates. Some even said that they like these better than my bestseller chocolate chip cookies. So I am very confident that you will love these cookies too.
I hope you give this a try soon! Let me know how it’s goes okay?
- ½ cup (113g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- 1 extra large egg (or 73g when weighed with shell)
- 1 teaspoon vanilla extract
- 1½ cups (187g) all purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup (180g) quality white chocolate chips
- ¾ cup (102g) dried cranberries
- ¾ cup (99g) unshelled, whole pistachios
- Preheat oven to 350F degrees. Line two cookie sheets with foil or parchment paper. I use 16” x 14” cookie sheets.
- Stir flour, baking soda and salt in a small bowl. Set aside.
- Combine melted butter and sugars in a medium bowl. Stir until smooth (no more grains of sugar). Stir in egg and vanilla extract. Add the dry ingredients, mix until just combined.
- Add the chocolate chips, dried cranberries and pistachios. Fold until just combined. Do not over mix. The dough will be very sticky and it will look like a big blob of mix-ins but it’s okay. Just let the dough sit for 5 minutes and it everything will come together.
- Drop 2 tablespoons of dough into the cookie sheets. Use a 1-ounce ice cream scoop to make things a bit easier, and the edges of the cookies will turn out nice and pretty too! Using a 1-ounce scoop will yield 20 cookies.
- These cookies don’t spread out too much so slightly flatten each cookie dough using a spatula. Fix the dough with irregular shapes by patting the sides carefully until the dough becomes round again.
- If your cookie sheets are bigger than the one I use or can fit at least 10 cookies, you can bake them in two batches, each batch for 9 minutes. I bake mine in three batches because my cookie sheets can only accommodate up to 9 cookies. First and second batch with 9 cookie dough for 9 minutes, and third batch with the remaining 2 cookie dough for 8 minutes.
- Let the cookies sit in the cookie sheet for 2 minutes before transferring to a cooling rack.
- These cookies are nice to eat while warm. But the cookies become creamy and milky after a day!
- Store the cookies in an airtight container at room temperature. Consume within a week.