Cooked - The Best Soft & Chewy Cranberry White Chocolate Chip Cookies - New Recipe

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Home Pricing Community My Recipes

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The Best Soft & Chewy Cranberry White Chocolate Chip Cookies

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24.0

¾ cup unsalted butter (at room temperature)

½ cup brown sugar

½ cup white sugar

1 Tbsp vanilla extract (I like to use Madagascar Bourbon)

1 egg

1 large egg yolk

2 cups all-purpose flour plus 2 Tablespoons

2 tsp cornstarch

1 tsp baking soda

Pinch salt

1 cup dried cranberries

1 cup white chocolate chips

In the bowl of a stand mixer, beat together the butter, brown sugar & white sugar with the paddle attachment until light and fluffy.
Beat in the vanilla and egg to combine.
Lastly, beat in the flour, cornstarch, baking soda and pinch of salt until a soft dough has formed.
Stir in the cranberries and white chips by hand.
Refrigerate the cookie dough for AT LEAST 1 HOUR.
Preheat oven to 350 degrees F.
Line two baking sheets with silicone liners or mist lightly with cooking spray.
Remove chilled dough from fridge and roll into Tablespoon-sized balls.
Place onto the cookie sheets about 1-2" apart from one another.
Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure an even cook.
Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely.

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