Soft & Thick White Chocolate, Cranberry & Strawberry NY Cookies

White Chocolate, Cranberry & Strawberry NY Cookies

Ingredients

Cookie Dough

• 200g unsalted butter, cold
• 150g brown sugar
• 100g granulated sugar
• 5g vanilla
• 2 medium eggs (~55g each w/ shell)  
• 190g all purpose flour
• 155g cake flour
• 1g corn flour
• 3g baking soda
• 4g salt
• 100g dried cranberries
• 150g white chocolate couverture
• 14g freeze dried strawberries
• 1x parchment paper 

Directions

Cookie Dough

1. Cut the cold unsalted butter into cubes and put into a large mixing bowl. Using a mixer, cream/beat the butter until it’s smooth and no large chunks are visible. Scrape down your beaters if necessary. 
2. Add in the granulated and brown sugar. Beat until creamy and well-combined with no visible bits of butter remaining, scraping down the sides periodically. Do not overbeat.
3. Add in the vanilla and beat in the eggs one by one until the mixture is just well-combined after each addition.
4. In a separate large bowl, sift together all purpose flour, cake flour, corn flour, baking soda, and salt. Mix to combine the dry ingredients. 
5. In two additions, add these dry ingredients into your wet ingredients (from step 3) and fold them in gently until they are 80% incorporated. There will still be unmixed flour visible and the dough may seem a little dry.
6. Add in the white chocolate and dried cranberries and fold them in until the mixture is well combined and there are no flour specks left. Do not overmix. 
7. Cling wrap the bowl and freeze the dough for ~30 minutes before portioning.
8. Divide the dough into 20 equal portions. It helps if you have a scale. Roughly mold each into a ball and place them onto a parchment-lined baking sheet. Freeze the cookie dough balls for about 1 hour. You may also freeze them overnight and bake them the next day.
9. After freezing, transfer the cookie dough balls into an airtight container/ziploc bag, and arrange the cookies you’d like to bake on the baking tray lined with parchment, making sure to leave a 2-inch gap between each. 
10. Thaw the cookies at room temperature for about 5 mins before baking. If the cookies have been frozen overnight, thaw the cookies for about 10 mins before baking.
11. Bake for 4 mins on the middle rack, then increase the oven temperature to 210°C and continue baking on the top rack for 4 mins or until the surface of the cookies are completely cooked but their middles are still soft. 
12. While the cookie is still hot and soft, break the freeze-dried strawberries into chunks and scatter them evenly on top of each cookie and gently press them against the cookie.
13. You may press the cookies slightly to check for doneness. There should be a dry crust formed outside, but you’ll still feel that the cookies can be pressed in and are soft to the touch. Do not overbake. Meanwhile, you may prepare the next batch of cookies to be baked.

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