White Chocolate Cranberry Coconut Cookies
Half Batch – Improved for Gooey Centers
Makes about 14-18 medium-large cookies
Servings: 11 Cookies
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla paste or extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup dried cranberries roughly chopped
- 1 cup white chocolate chips or chunks
- 1/2 cup sweetened coconut flakes
- Optional: flaky sea salt for finishing
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar for 2-3 minutes, until creamy and slightly fluffy.
- Add the egg, egg yolk, and vanilla. Mix just until incorporated.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture. Stop mixing as soon as the flour disappears.
- Fold in the cranberries, white chocolate, and coconut.
- Scoop into about 2-tablespoon portions. Keep the dough balls tall rather than flattening them. (I used a 1/4 cup measing cup for bigger cookies)
- For the best texture, chill the scooped dough for 20-30 minutes.
- Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone.
- Cool on the hot sheet pan for 5-8 minutes before transferring to a wire rack.
Notes
This is a half batch, and I used a 1/4 cup scoop to make larger bakery-style cookies. You will get more cookies if you use the 2 Tablespoon measure or a small cookie scoop.