This is the quintessential holiday cookie for those of you that don’t love the peppermint etc train.
Definitely Fruity Cookies
Makes 19 large cookies
2 3/4 cups (344 g) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Diamond Crystal Kosher Salt or 1/2 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/2 cups (312g) light brown sugar
1/3 cup (67g) white granulated sugar
zest from 1 small navel orange
zest from 1 small lemon
1 tablespoon vanilla extract
1 large egg plus 1 egg yolk
1 cup white chocolate chips, but semisweet or bittersweet would also work great if that’s more your speed
2/3 cup (100 g) macadamia nuts, chopped
1 cup dried chopped fruit, I used dried sweetened cranberries, but dried cherries or apricots would also work great
Preheat your oven to 350ºF and line a couple baking sheets with parchment paper.
Start by whisking the 2 3/4 cups (344 g) all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon Diamond Crystal Kosher Salt or 1/2 teaspoon fine sea salt in a medium sized bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add the 1 cup (2 sticks) unsalted butter, 1 1/2 cups (312g) light brown sugar, 1/3 cup (67g) white granulated sugar, zest from 1 small navel orange, zest from 1 small lemon, and 1 tablespoon vanilla extract. Cream together the mixture until light and fluffy then add the egg and egg yolk and mix to combine. Add the flour mixture in batches on low speed just until combined then add the 1 cup chocolate, 2/3 cup (100 g) macadamia nuts, and 1 cup dried fruit and mix on low speed just until combined.
Portion the dough into 3 tablespoon sized balls of dough (I like to use a medium sized cookie scoop to portion the dough then combine two balls of dough to make the 3 tablespoon portion) and roll into a smooth ball.
Place 6 balls of dough onto a parchment lined baking sheet and bake for 13-14 minutes in the preheated oven, until the cookies are spread and are just barely golden brown on the surface. They’ll look a little raw still but they’ll continue to cook on the baking sheet and once cool this will ensure they’ll stay nice and chewy.
Let the cookies sit on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. Keep at room temperature in a well sealed container for up to 3 days.
