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Holy Smokes Heavenly Chip and Cranberry Cookie

Holy Smokes Heavenly Chip and Cranberry Cookie

CHEF/OWNER LOU EKUS

Holy Smokes BBQ, www.holysmokesbbq.com, West Hatfield, MA

Ingredients:

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups white chocolate morsels
  • 2 cups sweetened dried cranberries

Method:

Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper.

Whisk flour, baking soda and salt together in a medium size bowl.

In a large bowl with an electric mixer on mediumヨhigh speed, beat butter until creamy, about two minutes. Add granulated sugar and light brown sugar gradually, beating until light an fluffy, about three minutes, and scraping down bowl once or twice. Beat in vanilla, then eggs, one at a time, scraping bowl down. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in chocolate morsels and cranberries. Drop by ¼ cup amounts 3 inches apart on prepared cookie sheets; do not flatten. 

Bake until edges and tops just begin to turn light golden brown, about 15 minutes. Place sheets on racks to cool for three minutes, then slide parchment onto racks to cool cookies completely.

 

Recommended wine/beer for Holy Smokes Heavenly Chip and Cranberry Cookie:

Leitz 2004 Rudesheimer Magdalenenkreuz Riesling Spatlese