Copycat Costco White Chocolate Cranberry Cookies: A Detailed Recipe and Baking Guide

Craving those delectable, oversized white chocolate cranberry cookies from Costco but don’t want to make a trip? Or perhaps you’re looking to recreate that bakery-style perfection at home? You’ve come to the right place! This comprehensive guide will walk you through every step of making copycat Costco white chocolate cranberry cookies that are just as chewy, soft, and bursting with flavor as the originals. Get ready to impress your friends and family with these irresistible treats.

Why This Recipe Works

Before we dive into the ingredients and instructions, let’s understand why this recipe is designed to deliver authentic Costco cookie flavor and texture:

* **The Right Flour Ratio:** Using a combination of all-purpose and cake flour creates a balanced texture that is both chewy and tender.
* **Browned Butter Option:** Browned butter adds a nutty, caramel-like depth of flavor that elevates these cookies to the next level. (We’ll explain how to do it safely and effectively).
* **Creaming Butter and Sugar:** Proper creaming incorporates air into the dough, resulting in a lighter, more tender cookie.
* **Chill Time:** Chilling the dough is crucial for preventing the cookies from spreading too thin and for intensifying the flavors.
* **High Baking Temperature:** Baking at a slightly higher temperature helps create a crisp edge while keeping the center soft and chewy.
* **Quality Ingredients:** Using good quality white chocolate chips and dried cranberries makes a huge difference in the final taste.

Ingredients You’ll Need

Here’s a detailed list of the ingredients you’ll need to bake these amazing cookies. We’ve included notes on ingredient substitutions and recommendations for the best results.

* **1 cup (2 sticks) unsalted butter, softened**
* *Option: Brown 1 cup + 2 tablespoons unsalted butter (see instructions below)*
* *Note: If browning butter, the additional 2 tablespoons account for moisture loss during the browning process.*
* **1 cup granulated sugar**
* *Note: Granulated sugar contributes to the crisp edges of the cookies.*
* **1 cup packed light brown sugar**
* *Note: Brown sugar adds moisture and chewiness to the cookies.*
* **2 large eggs**
* *Note: Use room temperature eggs for better emulsification.*
* **2 teaspoons vanilla extract**
* *Note: Use pure vanilla extract for the best flavor.*
* **2 1/2 cups all-purpose flour**
* *Note: Measure accurately using the spoon and level method to avoid dry cookies.*
* **1/2 cup cake flour**
* *Note: Cake flour contributes to a softer, more tender crumb. If you don’t have it, you can substitute with all-purpose flour, but the texture will be slightly different.*
* **1 teaspoon baking soda**
* *Note: Baking soda helps the cookies rise and spread.*
* **1 teaspoon salt**
* *Note: Salt enhances the flavors of the other ingredients.*
* **2 cups white chocolate chips**
* *Note: Use good quality white chocolate chips. Ghirardelli or Guittard are excellent choices.*
* **1 1/2 cups dried cranberries**
* *Note: Look for plump, moist dried cranberries. If they seem dry, you can plump them up by soaking them in warm water for 10 minutes, then draining them well.*
* **Optional: 1/2 cup chopped macadamia nuts or pecans**
* *Note: These add a nice crunch and nutty flavor that complements the other ingredients.*

Equipment You’ll Need

Make sure you have these tools ready before you start baking:

* **Stand mixer or hand mixer:** Essential for creaming the butter and sugar.
* **Large mixing bowl:** For combining the dry ingredients.
* **Measuring cups and spoons:** Accurate measuring is crucial for baking.
* **Baking sheets:** Line with parchment paper or silicone baking mats.
* **Parchment paper or silicone baking mats:** Prevents cookies from sticking and ensures even baking.
* **Cookie scoop (optional):** Helps create uniform cookies.
* **Wire rack:** For cooling the cookies.

Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create perfect copycat Costco white chocolate cranberry cookies.

Step 1: Brown the Butter (Optional but Recommended)

Browning the butter adds a complex, nutty flavor that significantly enhances the cookies. Here’s how to do it safely and effectively:

1. **Cut the Butter:** Cut the butter into small cubes for even melting.
2. **Melt the Butter:** Place the butter in a light-colored saucepan over medium heat. (A light-colored saucepan allows you to see the color changes more easily).
3. **Watch Closely:** As the butter melts, it will start to bubble and foam. Continue cooking, swirling the pan occasionally, until the butter turns a golden amber color and smells nutty.
4. **Don’t Burn It:** Be careful not to burn the butter. Remove the pan from the heat immediately when it reaches the desired color.
5. **Transfer to a Bowl:** Pour the browned butter into a heatproof bowl and let it cool completely. It will solidify slightly as it cools. If it gets too solid, you can soften it slightly by microwaving it for a few seconds.

Step 2: Cream the Butter and Sugar

1. **Combine Butter and Sugars:** In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter (or cooled browned butter), granulated sugar, and brown sugar.
2. **Cream Until Light and Fluffy:** Beat on medium speed for 3-5 minutes, or until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air into the dough, which will result in a tender cookie.
3. **Scrape the Bowl:** Scrape down the sides and bottom of the bowl to ensure all ingredients are evenly combined.

Step 3: Add Eggs and Vanilla

1. **Add Eggs One at a Time:** Beat in the eggs one at a time, mixing well after each addition.
2. **Add Vanilla Extract:** Stir in the vanilla extract.
3. **Mix Until Combined:** Mix until all ingredients are thoroughly combined.

Step 4: Combine Dry Ingredients

1. **Whisk Together Dry Ingredients:** In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt.
2. **Gradually Add to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Step 5: Add White Chocolate Chips and Cranberries

1. **Fold in Add-Ins:** Gently fold in the white chocolate chips and dried cranberries (and macadamia nuts or pecans, if using) until evenly distributed throughout the dough.

Step 6: Chill the Dough

1. **Cover and Chill:** Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to meld and prevents the cookies from spreading too thin during baking.

Step 7: Preheat Oven and Prepare Baking Sheets

1. **Preheat Oven:** Preheat the oven to 375°F (190°C).
2. **Line Baking Sheets:** Line baking sheets with parchment paper or silicone baking mats.

Step 8: Scoop and Bake Cookies

1. **Scoop Dough:** Use a cookie scoop (about 3 tablespoons) or your hands to form the dough into balls. Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
2. **Bake:** Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
3. **Let Cool on Baking Sheet:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Cookies

Here are some additional tips to ensure your cookies turn out perfectly every time:

* **Don’t Overmix the Dough:** Overmixing can result in tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
* **Chill the Dough:** Chilling the dough is crucial for preventing the cookies from spreading too thin and for intensifying the flavors. Don’t skip this step!
* **Use a Cookie Scoop:** Using a cookie scoop ensures that your cookies are uniform in size and bake evenly.
* **Don’t Overbake:** Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the centers are still slightly soft.
* **Let Cool Completely:** Let the cookies cool completely on a wire rack before storing them. This will prevent them from becoming soggy.

Variations and Substitutions

Here are some ideas for variations and substitutions to customize your cookies:

* **Nuts:** Add chopped macadamia nuts, pecans, or walnuts for a nutty flavor and added crunch.
* **Citrus Zest:** Add 1 teaspoon of orange or lemon zest to the dough for a bright, citrusy flavor.
* **Spices:** Add 1/2 teaspoon of ground cinnamon or nutmeg to the dough for a warm, spiced flavor.
* **Different Chocolate:** Use milk chocolate chips, dark chocolate chips, or a combination of different chocolates.
* **Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for the best results.
* **Vegan:** Substitute the butter with a vegan butter alternative, the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and use vegan white chocolate chips.

Storage Instructions

* **Store at Room Temperature:** Store the cookies in an airtight container at room temperature for up to 3-4 days.
* **Freeze:** Freeze the baked cookies for up to 2-3 months. Thaw at room temperature before serving.
* **Freeze Dough:** You can also freeze the cookie dough balls. Place the dough balls on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and store for up to 2-3 months. Bake from frozen, adding a few extra minutes to the baking time.

Troubleshooting

* **Cookies are Spreading Too Thin:** Make sure you chilled the dough for at least 2 hours. You can also try adding a tablespoon or two of flour to the dough. Ensure your oven temperature is accurate.
* **Cookies are Dry:** Make sure you measured the flour accurately. Overbaking can also cause dry cookies. Reduce the baking time slightly.
* **Cookies are Too Cakey:** You may have added too much flour. Make sure you are using the correct ratio of all-purpose flour to cake flour.
* **Cookies are Not Spreading Enough:** Make sure your baking soda is fresh. You can also try flattening the cookie dough balls slightly before baking.

Serving Suggestions

These copycat Costco white chocolate cranberry cookies are perfect for:

* **Holiday gatherings:** They are a festive and delicious treat for Christmas, Thanksgiving, or any other holiday.
* **Parties and potlucks:** They are always a crowd-pleaser.
* **Gifts:** Package them in a pretty box or tin for a thoughtful homemade gift.
* **Snacking:** Enjoy them with a glass of milk, a cup of coffee, or a scoop of ice cream.

Nutritional Information (Approximate)

*Note: Nutritional information is approximate and will vary based on specific ingredients and portion sizes.*

* Calories: 250-300 per cookie
* Fat: 12-15g
* Saturated Fat: 8-10g
* Cholesterol: 30-40mg
* Sodium: 100-150mg
* Carbohydrates: 30-35g
* Sugar: 20-25g
* Protein: 2-3g

Conclusion

These copycat Costco white chocolate cranberry cookies are a delicious and easy way to enjoy a bakery-style treat at home. With this detailed recipe and baking guide, you’ll be able to create cookies that are just as chewy, soft, and bursting with flavor as the originals. So, gather your ingredients, preheat your oven, and get ready to bake some amazing cookies! Enjoy!