Reynaldo’s Cocina 📍
Orange Zest White Chocolate Cranberry Cookies
Soft baked buttery cookies loaded with Ghirardelli white chocolate, dried cranberries, and fresh orange zest.
Ingredients
- 1 cup unsalted butter melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Zest of 1/2 orange
- 2 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Ghirardelli white chocolate chips or chunks
- 1 cup dried cranberries
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Sheet pan
- Parchment paper
- Microplane zester
- Cooling rack
Method
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a large mixing bowl whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs, vanilla extract, and orange zest.
- Whisk until fully combined.
- Add flour, baking soda, and salt.
- Mix until a soft dough forms.
- Fold in the white chocolate and dried cranberries.
- Chill the dough for 20 minutes.
- Scoop portions of dough onto the prepared baking sheet.
- Leave space between each cookie.
- Bake for 10 to 12 minutes or until the edges are lightly golden.
- Remove from the oven.
- Allow cookies to rest on the baking sheet for 5 minutes.
- Transfer to a cooling rack and cool completely.
Notes
• Do not overbake. The cookies will continue setting as they cool.
• Fresh orange zest provides the signature flavor and pairs perfectly with the cranberries and white chocolate.
• Chilling the dough helps prevent excessive spreading and improves texture.
• Use a microplane zester to avoid the bitter white pith of the orange.
• Ghirardelli white chocolate melts beautifully and creates pockets of sweetness throughout the cookies.
• Allow the cookies to cool on the baking sheet first so they finish setting properly.
• These cookies taste even better the next day as the orange flavor develops.
• Store in an airtight container to keep them soft and fresh.
