Eek it’s been 3 months since I’ve been on here! My transition into real-personhood has been pretty smooth, but blogging definitely takes a backseat to busy work life. Since I usually take pics of my food in natural light, it’s been difficult to catch you know, “good sun” around a 9-5 work schedule (and more obviously, finding time to even cook/bake).
Since my guacamole post, I’ve moved to a new apartment in a different neighborhood of Chicago and I’ve been working a real job for almost 6 months now. FINALLY, I’m starting to feel a little more relaxed , but stress from the past few months left me feeling like a chicken running around without its head. I don’t really know how to describe what I’ve been doing since I’ve moved, but I can say it’s all been a humbling experience! I’ve been learning about super fun stuff like building credit, finding a dentist and making new friends. (All of these things are still in progress…).
Anyway, I found this recipe on Sally’s Baking Addiction a while ago and have been dying to make them. (As another side note, another thing that is different in Chicago is that everyone I meet seems to be watching their weight and won’t eat sweets! Meaning, my roommate, my co-workers, my friends…. One more reason I haven’t been baking so much is that there is no one around to eat my treats). I’m a little bummed that they turned out to be so ugly compared to Sally’s pictures, but they are sweet and soft, just like she promised. Now… just have to find someone to give them away to before I eat the whole batch…
White Chocolate Cherry Cookies
Yields 2-3 dozen cookies, depending on size
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
3/4 cup dried cranberries (I used dried cherries)
Line cookie sheets with parchment paper, but do not preheat oven yet (dough requires chilling).
Mix dry ingredients in a medium-sized bowl and set aside. Cream butter and sugars together until fluffy and pale in color. Add egg and vanilla and beat until combined. With the mixer running on low, slowly add in dry ingredients. Dough should become stiff, but not crumbly. Do not overmix. Stir in white chocolate chips and dried fruit (I opted for cherries, I’m sure dried blueberries would work well too).
Make one big ball of dough and cover with saran wrap. Refrigerate for a minimum of 30 minutes, or as long as 3 days. Chilling the dough allows the flavors to deepen, aka makes better tasting cookies, so if you have the time, be patient!