Recipe: Nantucket Cookies (using dried cranberries and chocolate chips)

NANTUCKET COOKIES

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt*
2/3 cup (1 stick plus 1 2/3 tablespoons) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 cup dried cranberries, preferably unsweetened
1 cup white chocolate chips or chunks (or bittersweet chocolate chips or chunks)
Grinder sea salt, see cook's notes

Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

In medium-size bowl, whisk together flour, baking soda and fine sea salt; set aside.

In bowl of a stand mixer fitted with a paddle attachment, beat butter with sugars until creamy. Add vanilla and beat until thoroughly combined. Beat in eggs one at a time. Slowly add flour mixture to the mixer bowl, mixing it in a little at a time, until the flour is well incorporated. Stir in cranberries and white chocolate chips. Use an ice cream scoop or two spoons to drop balls of dough (about 2 tablespoons each) onto the prepared baking sheets.

Bake for 8 to 10 minutes, until set and just golden. Remove cookies from oven and immediately sprinkle them with a light dusting of grinder sea salt. Cool on baking sheets for about 1 minute, then remove them to a wire rack and let them cool completely. Cookies will keep in an airtight container at room temperature for up to 5 days.

*Plastic grinders filled with sea salt are sold in the salt and spice sections of some supermarkets. Or, some cookware shops sell refillable salt grinders that can be filled with sea salt.

Makes 30 to 40 cookies
Source: Salty Sweets by Christie Matheson