Description
Thick chewy brown-butter cookies with dried cranberries, orange zest, and white chocolate chunks.
Ingredients
Scale
- 3/4 cup (170 g) unsalted butter
- 2 cups (250 g) all-purpose flour
- 1 tsp (3 g) cornstarch
- 1 tsp (4 g) baking soda
- 1/2 tsp (3 g) fine salt
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (6 g) finely grated orange zest
- 1 large egg (50 g without shell)
- 1 large egg yolk (18 g)
- 1 tsp (5 ml) vanilla extract
- 1 cup (120 g) dried cranberries
- 6 oz (170 g) white chocolate, chopped
Instructions
- Brown the butter in a saucepan until amber and fragrant. Pour into a bowl and cool until opaque but still soft.
- Whisk the flour, cornstarch, baking soda, and salt.
- Rub the orange zest into both sugars. Whisk in the cooled brown butter, then the egg, yolk, and vanilla.
- Fold in the dry ingredients just until nearly combined. Add the dried cranberries and white chocolate.
- Cover and chill the dough for at least 1 hour.
- Heat the oven to 350°F (175°C) and line two trays with parchment. Divide the dough into 18 equal balls.
- Bake six cookies per tray for 10–13 minutes, until the edges are set and centers remain soft.
- Cool on the tray for 10 minutes before moving to a rack.
Notes
Let the browned butter cool until softly spreadable before mixing to prevent excessive spreading.