serves 24 cookies
1/2 cup unsalted butter , softened at room temperature
1/2 cup packed brown sugar
1/2 cup white sugar
1/4 teaspoon salt
1 egg
1 teaspoon quality pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda (note: the video mistakenly says baking powder)
1 cup white chocolate chips
1/2 cup chopped shelled pistachio nuts
1 cup dried cranberries (or dried cherries)
Note: If using unsalted nuts add 1/4 teaspoon salt to the flour
Preheat oven to 375 F. Grease a cookie sheet.
In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
In a separate bowl, combine the flour, baking soda and salt. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries and pistachio nuts.
Drop heaping spoonfuls of the batter onto the greased cookie sheet.
Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Nutrition
Calories: 169kcal
Carbohydrates: 24g
Protein: 2g
Fat: 8g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Cholesterol: 19mg
Sodium: 59mg
Potassium: 69mg
Fiber: 1g
Sugar: 17g
Vitamin A: 141IU
Vitamin C: 0.2mg
Calcium: 25mg
Iron: 1mg