CRANBERRY ALMOND WHITE CHOCOLATE COOKIES RECIPES

Steps:

• Preheat the oven to 350°. Spread the slivered almonds in a pie plate and toast for about 8 minutes, until fragrant. Let cool.
• In a medium bowl, whisk all three flours with the baking soda and salt. Add the white chocolate, cranberries and the cooled almonds and toss well.
• In a stand mixer fitted with the paddle, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes. Scrape down the side of the bowl. Beat in the whole eggs, egg yolks and vanilla until incorporated, about 2 minutes. At low speed, beat in the dry ingredients. Cover the mixing bowl with plastic wrap and refrigerate the dough until it is well chilled, at least 1 hour or overnight.
• Preheat the oven to 350° and line 2 baking sheets with parchment paper. Bake the cookies in two batches: Scoop 1/4-cup balls of the dough onto the baking sheets, spacing them 2 inches apart; lightly press them down with your palm. Bake in the upper and lower thirds of the oven for about 17 minutes, until the cookies are golden around the edges but slightly soft in the center; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool slightly, then transfer them to a rack to cool completely. Repeat with the remaining dough.

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
• In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Set aside. In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy— about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients into the wet ingredients in about 1/4 cup increments (for less mess) until just combined. The cookie dough will be thick and sticky.
• With the mixer on low, beat in the cranberries, almonds and chocolate chips. Gently roll balls of dough, 2 Tablespoons of dough each, into balls without compacting them. I find that using a cookie scoop works best— here's the one I own and LOVE. Bake for 11 minutes, until golden brown around the edges. The cookies will look soft.
• Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. If desired, while the cookies are still warm, press a few extra cranberries and chocolate chips into the tops. Cookies stay fresh covered at room temperature for up to 1 week.