Ingredients

The following ingredients have 24 Servings
  • 1/2 cup (4 ounces, 113 grams) unsalted butter, room temperature
  • 1/4 cup (1.75 ounces, 50 grams) granulated sugar
  • 1/2 cup (3.75 ounces, 105 grams) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 Tablespoon Cognac or Brandy (See Tip 1)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (7.5 ounces, 213 grams) all-purpose flour
  • 1 cup (4 ounces, 113 grams) dried cranberries (See Tip 2)
  • 3/4 cup (4 ounces, 113 grams) white chocolate chips
  • 3/4 cup (4 ounces, 113 grams) Macadamia Nuts, chopped

Instruction

  • Preheat oven to 375° F. Line baking sheet with parchment paper or silicone mat. Set aside.
  • Beat butter with electric mixer on high until creamy. Add granulated sugar and brown sugar; continue beating until creamy. Add egg and Cognac; beat on high until light and fluffy. Add salt and baking soda; continue beating until fully incorporated.
  • Add flour; beat on low until incorporated. Switch to wooden spoon; stir until flour is fully incorporated. Add dried cranberries, white chocolate chips, and macadamia nuts. Stir to combine.
  • Using a 1-3/4 inch ice cream scoop, drop cookies on prepared baking sheet. Flatten to about 1/2-inch with damp hand.
  • Bake in preheated oven for 9 to 10 minutes or until golden brown.
  • Let sit on baking sheet for 5 minutes; transfer to wire rack to cool completely.
  • Yield: 2 dozen cookies.