Zutaten für White Chocolate And Cranberry Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon brandy
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups white chocolate chips
- 1 cup dried cranberries
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Zubereitung von White Chocolate And Cranberry Cookies
- Preheat oven to 375°F (190°C).
- Grease or line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 tablespoon brandy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 ½ cups white chocolate chips and 1 cup dried cranberries.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Remove from oven and let cool on the baking sheet for about 1 minute before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
60g
Fat
17g
Carbs
7g
