Ingredients
1 cup Butter, Very Soft
1- 1/2 cup Brown Sugar
2 teaspoons Vanilla
2 whole Eggs
1 teaspoon Salt
1 teaspoon Baking Soda
2- 1/2 cups Flour
1 bag (12 Oz. Bag) Good Quality White Chocolate Chips
8 ounces, weight Dried Cranberries
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Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
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Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
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preheat the oven to 325 degrees. prepare your sheet pans with silpat liners. cream the butter and the brown sugar together until really light and fluffy. add the vanilla and the eggs, and beat together. in a separate bowl, gently stir together the salt, baking soda and flour. add the dry ingredients to the wet, and beat together. at the very end, gently stir in the white chocolate chips and dried cranberries. drop spoonfuls of the cookie dough (according to what size you want the cookies to be) onto prepared sheet pans. bake the cookies at 325f for about 15 minutes, or until golden brown, and not quite done in the middle. i like to take them out then, and let them finish cooking on the counter. that way you get a very gooey, soft center.