How To Make White Chocolate Chip Cranberry Cookies. Preheat the oven to 350 degrees. Line large baking sheets with parchment paper or lightly oil the pan.

An alternative to ‘original tollhouse’ chocolate chip cookies, this recipe promised to be soft and chewy. They were great, well received by Times Leader Taste Testers, and probably healthier ...

Add the pecans and vegan chocolate chips, and stir with the whisk to combine. Stir in the apple puree, vanilla extract, and nondairy milk, and mix just until incorporated.

Add ½ cup (100 g) dark brown sugar, ¼ cup (50 g) granulated sugar, 2 Tbsp. white miso, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to brown butter and whisk, breaking up any clumps ...

1 tablespoon vinegar. 2 large eggs or egg beaters. 2 1/4 cups white whole wheat or whole wheat flour. 3 cups semisweet chocolate chips. Melt the butter in a saucepan.

Chewy and gooey, not too sweet, with crispy edges and a hint of salt are key characteristics that L.A. Times readers want in a chocolate chip cookie. This recipe is all of that and more.