Soft-Baked White Chocolate Cranberry Cookies

 Creating soft-baked cookies has always been a goal of mine. I found this beautiful recipe online. I was a bit skeptical at the start. I had many hits but there were also many misses. This one was definitely a hit!  The secret of this recipe is in the cornstarch. It made the cookies crispy on the outside and soft on the inside. I have never managed to make cookies this soft without under-cooking them, ha! These were absolutely delicious. Even once they cooked, the were still soft on the inside. The cookies will look a little blond when you get them out but trust me they are ready. These babies taste (and look) like Mrs.fields but much much offensive on purse. 

Most of these ingredients are quite cheap. Cranberries can be on the pricey side. I get mine from our local fruit shop ~ 600grams bag for around $5. I think Aldi also sell them at a reasonable price.

Here is the recipe. I will definitely make them again. I might even try putting in rolled oats next time. Dark chocolate and raisins would also work in place of white chocolate and cranberries. 

Enjoy the cookies. I know I will.

 *This recipe is my adaptation of this recipe from Sally’s baking addiction.
 Soft-Baked White Chocolate Cranberry Cookies
Makes 1.5 dozens, more if you make them small


  • 85 grams unsalted butter, softened to room temperature
  • 75 grams brown sugar
  • 10 grams white sugar
  • 1 teaspoons vanilla extract
  • 1 egg yolk 
  • 1 tablespoon milk
  • 1 cup plain flour
  • 1 teaspoon cornflour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup (70g) white chocolate chips
  • 1/3 cup (60g) dried cranberries


  1. Preheat oven to 180C.
  2. Using a hand-held mixer, beat the butter for 1 minute on medium speed until completely smooth. 
  3. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. 
  4. Beat in egg, milk and vanilla on high speed. 
  5. Sift in the flour, cornstarch, baking soda and salt together until combined. 
  6. Mix on low speed.
  7. Stir in the white chocolate chips and dried cranberries. The cookie dough will be quite thick.
  8. (I skipped this and it worked out fine) Cover the dough tightly with cling wrap and chill for at least 2 hours and up to 2 days. Remove cookie dough from the refrigerator 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.  
  9. Roll the dough into balls about a tablespoon of dough each.
  10. Bake for 8-10 minutes (mini cookies should take around 7-8 mins).
  11. They will look extremely soft when you remove them from the oven. 
  12. Allow to cool for 5 minutes on the cookie sheet and transfer to cooling rack.
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