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.
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
- Preheat oven to 180C.
- Using a hand-held mixer, beat the butter for 1 minute on medium speed until completely smooth.
- Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color.
- Beat in egg, milk and vanilla on high speed.
- Sift in the flour, cornstarch, baking soda and salt together until combined.
- Mix on low speed.
- Stir in the white chocolate chips and dried cranberries. The cookie dough will be quite thick.
- (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.
- Roll the dough into balls about a tablespoon of dough each.
- Bake for 8-10 minutes (mini cookies should take around 7-8 mins).
- They will look extremely soft when you remove them from the oven.
- Allow to cool for 5 minutes on the cookie sheet and transfer to cooling rack.