White Chocolate, Brazil Nut and Cranberry Cookies

Ingredients

• 115 g Unsalted butter (at room temperature, very soft)
• 80 g White sugar
• 70 g Muscovado brown sugar
• 1 large Egg (at room temperature)
• 5 ml Vanilla extract (about 1 teaspoon)
• 150 g White chocolate in pistoles (coarsely chopped into chunks)
• 100 g Brazil nuts (coarsely chopped)
• 80 g Dried cranberries
• 200 g All-purpose flour
• 5 g Baking soda (food grade) (about 1 teaspoon)
• 2.5 g Salt (about 1/2 teaspoon)

Instructions

1. Prepare the white chocolate

   Grate the white chocolate pistoles with a large knife to obtain large chunks.

   Time: PT5M

2. Chop the Brazil nuts

   Cut the Brazil nuts into coarse pieces using the same knife.

   Time: PT5M

3. Cream the butter and sugars

   In the bowl, add the softened butter, then the white sugar and muscovado brown sugar, and beat with the mixer until a smooth, creamy and slightly fluffy mixture is obtained.

   Time: PT5M

4. Incorporate the egg and vanilla

   Add the egg and vanilla extract, beat again until the dough is homogeneous.

   Time: PT2M

5. Add the solid ingredients

   Fold in the white chocolate chunks, chopped Brazil nuts and cranberries, mixing with a spatula.

   Time: PT2M

6. Incorporate the dry ingredients

   Add the flour, baking soda and salt, mix until a homogeneous dough is obtained.

   Time: PT3M

7. Chill

   Cover the dough with cling film in direct contact and place in the refrigerator for 30 minutes.

   Time: PT30M

8. Shape the dough balls

   Weigh 50 g of dough using the scale, shape round balls between the palms of your hands.

   Time: PT5M

9. Rest the balls

   Place the balls on a baking sheet lined with parchment paper, space them, then return to the refrigerator for 15 minutes.

   Time: PT15M

10. Preheat the oven

    Preheat the oven to 175 °C on convection.

    Time: PT10M

    Temperature: 175°C

11. Bake

    Bake the cookies for 12 minutes, until they are lightly golden around the edges.

    Time: PT12M

    Temperature: 175°C

12. Cooling

    Remove the cookies, place them on a rack and let cool completely before serving.

    Time: PT15M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

25 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: vegetable margarine
• Instead of Muscovado brown sugar: brown sugar
• Instead of Egg: apple sauce (1/4 cup)
• Instead of Vanilla extract: vanilla bean
• Instead of White chocolate in pistoles: white chocolate chunks
• Instead of Brazil nuts: pecan nuts
• Instead of Dried cranberries: fresh cranberries (pre-soaked)
• Instead of All-purpose flour: whole wheat flour
• Instead of Baking soda (food grade): baking powder (1.5 times the amount)

Equipment Needed

• Large knife
• Cutting board
• Mixing bowl
• Electric mixer
• Silicone spatula
• Kitchen scale
• Parchment paper
• Baking sheet
• Cooling rack
• Cling film

Critical Steps — Do Not Skip

• Grate the white chocolate into large pieces
• Cream the butter with the sugars until a fluffy texture
• Chill the dough in the refrigerator (30 min + 15 min)
• Do not overbake the cookies (12 min at 175 °C)

Chef Tips from the Video

• Use unsalted butter to better control the salt level.
• If you like a more intense flavor, add a pinch of fleur de sel on each cookie before baking.
• For a color contrast, replace 30 g of white chocolate with 70% dark chocolate.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap the cookies individually and freeze up to 2 months.

Room temperature: At room temperature, they stay moist for 2 days.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator.
• The dough balls can be frozen raw; bake directly from frozen adding 2‑3 minutes to the baking time.