Last Christmas I discovered a secret ingredient. One that takes a chocolate chip cookie from ordinary to extraordinary. It turns out a rich cookie that makes you feel like your eating something much more decadent than a mere cookie.
The secret ingredient is not what you might be thinking. It’s not some expensive chocolate or a mixing technique…
Ok ok I can’t keep this up. It’s rum! Dark rum! I just replaced the vanilla with dark rum! It makes the cookies really sweet and more complex than the vanilla does.
Without further ado!
White Chocolate Cranberry Cookies
3/4 cup butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup white
1 large egg
2 tsp dark rum
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup cranberries
3/4 cup white chocolate
Spray a cookie sheet with non-stick spray and pre-heat the oven to 350 celcius.
In an electric mixer with the paddle attachment cream the butter and sugars together until fluffy and light. Mix in egg and rum.
Combine the flour, cornstarch, baking soda and salt in a small bowl or measuring cup. Slowly add it to the sugar/butter mixture and mix on low. Add cranberries and chocolate and mix by hand until fully combined.
At this point you can chill the dough for 30 minutes or up to three days. This will increase the chewy-ness of the cookies. Alternatively you can just drop small balls onto the prepared cookie sheet and bake for 8-9 minutes until barely golden brown around the edges. Resist the urge to leave in for longer if you want to maintain the chewy texture!
Let cool on pan for 3-5 minutes before moving to cooling rack to cool completely.
A few notes:
– Cornstarch helps to make the cookies chewy
– You can use dried or real cranberries. I use northern cranberries that are nice, small and tangy. If you were using regular fresh or frozen cranberries I suggest cutting them into small pieces.
– You can also add some lemon zest to add a little more kick