Raisins, semisweet chocolate chips, and walnuts are all great additions to cookies, but sometimes we crave a different flavor combination. The key to incorporating mix-ins is balance. In this cookie, we achieved balance by pairing tart dried cranberries with sweet white chocolate. We then added macadamia nuts; their mild, almost creamy flavor paired well with the other elements. One cup each of cranberries, chocolate, and nuts made for cookies loaded with flavor and contrasting texture in every bite. Slightly underbaking the cookies and allowing them to finish cooking from the residual heat of the baking sheet ensured that they retained their fresh-baked chew once cool. You can recapture that just-baked texture after the cookies have been sitting around for a few days (though we can’t guarantee they’ll last that long!) by recrisping them in a 425-degree oven for 4 to 5 minutes and serving them warm.
Ingredients
- 2 cups (10 ounces) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled slightly
- 1 cup packed (7 ounces) light brown sugar
- ½ cup (3½ ounces) granulated sugar
- large egg plus 1 large yolk
- 2 teaspoons vanilla extract
- 1 cup (6 ounces) white chocolate chips
- 1 cup dried cranberries, chopped coarse
- 1 cup macadamia nuts, chopped
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking soda, and salt together in bowl.
- Using stand mixer fitted with paddle, beat melted butter, brown sugar, and granulated sugar on medium speed until smooth, 1 to 2 minutes. Add egg and yolk and vanilla and beat until combined, scraping down bowl as needed. Reduce speed to low, slowly add flour mixture, and mix until just combined. Add chocolate chips, cranberries, and macadamia nuts and mix until incorporated.
- Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake, 1 sheet at a time, until edges are set but centers are still soft and puffy, 15 to 20 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 10 minutes, then transfer to wire rack. Let cookies cool completely before serving.