White Chocolate Cranberry Cookies

INGREDIENTS:

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

• 3/4 cup (150g) packed light or dark brown sugar (I use dark)

• 1/4 cup (50g) granulated sugar

• 1 large egg, at room temperature

• 2 teaspoons pure vanilla extract

• 2 cups (250g) all-purpose flour (spooned & leveled)

• 2 teaspoons cornstarch (cornflour)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup (135g) white chocolate chips, plus a few extra for garnish

• 1 cup (140g) dried cranberries, plus a few extra for garnish

DIRECTIONS:

1. In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 3 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.

2. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days.

3. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes.

4. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.

5. As the oven preheats, scoop and roll dough, about 1.5 Tablespoons (35g) of dough each, into balls.

6. Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn’t spread much, lightly bang the the baking sheets on the counter a couple times while the cookies are still warm. They’ll stretch and deflate.