These White Chocolate Cranberry Cookies are incredibly soft, chewy, thick, and full of white chocolate chips and dried cranberries…
- 1 3/4 cups all-purpose flour
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup dried cranberries
- 2/3 cup white chocolate chips
- 1/2 cup dark brown sugar, packed
- 1/3 cup sugar
- 1 large egg
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Mix together flour, cornstarch, baking soda and salt in a small bowl and set aside.
- In a large bowl or mixer, cream together butter and sugars until fluffy and lightened in color. 3-4 minutes.
- Beat in egg and vanilla extract, then scrape down sides and beat for another 1 minute.
- Gradually mix dry ingredients into the egg mixture and beat until just combined.
- Fold white chocolate chips and dried cranberries into the dough (it will be thick) and mix until incorporated.
Note: if not making cookies immediately, freeze the dough at this stage.
- Using a small ice cream scoop or tablespoon, scoop even-sized dough balls and place them on baking sheets.
- Place in oven and bake for 8-10 minutes, or until just set. (They will continue to cook and firm up after you take them out of the oven.)
- Remove from oven and let cool 10 minutes, then transfer to a wire rack to cool completely.