Big White Chocolate, Almond and Cranberry Cookies
- 1 cup slivered almonds
- 1 cup all-purpose flour
- 1 cup bread flour
- 2/3 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 14 ounces white chocolate, cut into small chunks (2 1/2 cups)
- 1 1/4 cups dried cranberries
- 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350.
- Spread the slivered almonds in a pie plate and toast for about 8 minutes, until fragrant.
- Let cool.
- In a medium bowl, whisk all three flours with the baking soda and salt.
- Add the white chocolate, cranberries and the cooled almonds and toss well.
- In a stand mixer fitted with the paddle, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes.
- Scrape down the side of the bowl.
- Beat in the whole eggs, egg yolks and vanilla until incorporated, about 2 minutes.
- At low speed, beat in the dry ingredients.
- Cover the mixing bowl with plastic wrap and refrigerate the dough until it is well chilled, at least 1 hour or overnight.
- Preheat the oven to 350 and line 2 baking sheets with parchment paper.
- Bake the cookies in two batches: Scoop 1/4-cup balls of the dough onto the baking sheets, spacing them 2 inches apart; lightly press them down with your palm.
- Bake in the upper and lower thirds of the oven for about 17 minutes, until the cookies are golden around the edges but slightly soft in the center; shift the baking sheets from top to bottom and front to back halfway through.
- Let the cookies cool slightly, then transfer them to a rack to cool completely.
- Repeat with the remaining dough.
almonds, flour, bread flour, almond flour, baking soda, kosher salt, white chocolate, cranberries, butter, sugar, light brown sugar, eggs, egg yolks, vanilla
Taken from www.foodandwine.com/recipes/big-white-chocolate-almond-and-cranberry-cookies (may not work)