The best cookie I’ve ever had in my entire life was a Cranberry White Chocolate Orange cookie.
Now, I’m not sure whether the cookie was actually that delicious, or if was just because of circumstances. Let me set the scene for you and explain those circumstances:
A surprisingly sunny October afternoon in London. Trafalgar Square to be exact.
After a morning that started off with the hotel’s version of a complimentary full breakfast (i.e. toast and nothing else) and included, among other things, a visit to Hyde Park, Kensington Palace, gotten lost in Hyde Park, been propositioned in Hyde Park (yep, that happened), and then made our way to Trafalagar Square, we were starving. The kind of starving where (as my mother would say) your stomach says “Thank you” every time your swallow.
Cranberry White Chocolate Orange Cookies.
- 1/2 stick butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 Tablespoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 3/4 cup white chocolate morsels
- 3/4 cup fresh cranberries
- Preheat the oven to 350F degrees. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, mix together the butter, granulated sugar, and brown sugar until completely combined.
- Add the egg, vanilla extract, and orange zest and mix together.
- In a medium bowl, sift together flour, baking soda, baking powder, and salt.
- Add to the sugar mixture, and mix until just barely combined (being careful not to over mix).
- Fold in the white chocolate morsels and cranberries.
- Drop by the spoonful on to the cookie sheet.
- Bake for about 10 - 15 minutes or until light golden brown.
- Remove from the oven and allow to cool for a couple of minutes before moving each cookie to a wire rack to finish cooling.