Nantucket cookies

Lynnda Cloutier


this cookie features cranberries, a crop that has been grown on Nantucket since 1857, white chocolate, to contrast with the tartness of the cranberries, and a sprinkling of sea salt.Source: Unknown

pinch tips: How to Melt and Soften Butter




2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2/3 cup unsalted butter, softened, one stick +1 2/3 tablespoons
3/4 cup sugar
three quarter cup packed light brown sugar
1 1/2 teaspoon pure vanilla extract
two large eggs
1 cup dried cranberries, preferably unsweetened
1 cup white chocolate chips or chunks
grinder sea salt

Directions Step-By-Step

preheat the oven to 375°. Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and fine sea salt. Set aside.
In the bowl of the stand mixer fitted with the paddle attachment, beat the butter with the sugars until creamy. Add the vanilla and beat until thoroughly mixed. Beat in the eggs one at a time.
Slowly add the flour mixture to the mixer bowl, mixing in a little at a time until the flour is well incorporated. Stir in the cranberries and white chocolate chips.
Use an ice cream scoop, about 2 tablespoons each, or 2 spoons to drop balls of dough onto the baking sheets. Bake for 8 to 10 minutes until set and golden.
Remove the cookies from the oven and immediately sprinkle them with a light dusting of grinder sea salt. Let cool on the baking sheets for about one minute, then remove them to a wire rack and let them cool completely. The cookies will keep in an airtight container at room temperature for up to five days. Makes about 30 to 40 cookies.
Here's an idea, try bittersweet chocolate chips in place of the white chocolate chips for a less sweet, more intense cookie.

About this Recipe

Course/Dish: Cookies