White chocolate is always there for you whenever you need a break from the bittersweet richness of dark chocolate. These Spicy White Chocolate Cranberry Walnut Cookies bring a refreshing flavor profile to the dessert table with brown butter, warm spices, tart cranberries, buttery nuts and, of course, luscious white chocolate.
- ¾ cups Unsalted pasture butter, divided
- 1-⅔ cup Whole Wheat Flour For Pastry
- 1 teaspoon Ground cinnamon
- ¾ teaspoons Grounded ginger
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground clove
- ½ teaspoon Sea salt
- 2 whole Large pastured eggs, room temperature
- ¾ cups Turbinado sugar (raw cane sugar)
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- ⅓ cups White chocolate chips or pieces
- ¼ cups Dried cranberries
- ¼ cups Coarsely chopped nuts
Start by browning the butter. Heat a small nonstick skillet or saucepan over medium heat and add 1 cup butter, 1 stick full. As it melts, you will see it change from an off-white to a yellow, then to amber. While it melts, cut the remaining ½ stick into small cubes and add to the melted, almost golden butter. Turn off the heat immediately and let the butter cubes melt in the hazelnut butter. Transfer the butter to a small bowl and let cool completely.
While the butter cools, combine the dry ingredients, except the baking soda, in a medium bowl and set aside for later.
Once cooled, add the butter to a large mixing bowl (a stand mixer if you have one) and beat the butter with the eggs and sugar until smooth. There will be small grains of sugar left, and that’s fine. Add vanilla and baking soda and beat again.
Working in batches, add the dry ingredients to the wet ingredients and stir after each addition until just combined. I used a 2 inch cookie scoop to make larger cookies, which is about the size of 2 heaped tablespoons. Spoon dough into equal portions on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350ºF and line a baking sheet with parchment paper. Place the portions of dough on the baking sheet, leaving about 2 inches of space between each. Bake for 10-12 minutes if using a 2-inch cookie scoop or similar measure. Bake for 8-10 minutes if using the 1-inch scoop or similar measure. Take them out when the edges are nicely browned and set. The center will probably still look undercooked – that’s good! Let them sit on the baking sheet for 8-10 minutes and the center will firm up just enough to stay gooey on the inside and crispy on the outside.
Serve immediately and store leftovers in an airtight container at room temperature for up to 2 weeks. Enjoy!