White Chocolate Chip, Currant, and Orange Cookies

White Chocolate Chip, Currant, and Orange Cookies are the cookie I brought to the party that everyone wants the recipe for. And not just that night, after everyone had eaten a couple. I am still getting asked for the recipe. These cookies are that good.

Not only that, but they’re different. In a box or on a tray of chocolate chip, M&M, peanut butter, sandy, and bark cookies, a cookie with white chocolate and currants – and orange! – is a standout. This is one for the permanent Christmas cookie lists. Thank you, Wall Street Journal, for sharing the recipe, which came from Itamar Srulovich of London’s Honey & Co. In the description, Srulovich says he makes them year-round, sometimes sandwiching them around vanilla ice cream, but he says they’re especially good for the holidays for their “festive feel, something about the tangy currants, the zesty orange, and the sweet white chocolate.” 

Between these, our Cranberry Shortbread Cookies, and our Chocolate Chip and Peppermint Crunch Crackles, we have a well-rounded cookie plan. For more cookie ideas, read Magic and Christmas Cookies: Baking up memories together or see Back Porch Table for more. 

Merry Christmas!

White Chocolate Chip, Currant, and Orange Cookies, boasting a unique flavor combination, are the cookies everyone enjoys and remembers. 

White Chocolate Chip, Currant, and Orange Cookies
From Itamar Srulovich of London’s Honey & Co.

2 cups plus 2 tablespoons flour
1 tablespoon baking powder
½ teaspoon kosher salt
9 tablespoons unsalted butter, room temperature
½ cup plus 1 tablespoon light brown sugar
½ cup plus 1 ½ tablespoons sugar
Zest of 1 orange
1 extra-large egg
Generous 1 cup dried currants
5 ¼ ounces chopped white chocolate or white chocolate chips

In a large bowl, whisk together flour, baking powder, and salt. Use a large wooden spoon and large mixing bowl (or a stand mixer fitted with the paddle attachment, on low speed), to cream the butter with both sugars and orange zest until creamy, but not too white and fluffy. Add the egg and beat until fully combined, then add the flour mixture, followed by the currants and white chocolate. Mix to make an even dough.

Form the dough into balls approximately the size of 2 tablespoons, and set on a tray. Cover in plastic wrap and freeze 1 hour. (You can make and freeze the dough up to 3 months in advance.) 

Preheat the oven to 400 degrees. Remove the dough balls from the freezer and place them on a baking sheet with plenty of space in between, as they will spread a bit. It is best to bake these from frozen so the center stays gooey while the outside has crunch.

Bake in the center of the oven for 10 minutes, then rotate the baking sheet and bake until the cookies have spread and turned a light golden color but still feel soft, about 5 minutes more. Let the cookies cook on the baking sheet.