White Chocolate Cranberry Cookies
Servings: 22 Cookies
Ingredients
- 2 cups all purpose flour (240 g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tablespoon cornstarch
- 1 stick plus 2 tablespoons of butter - room temperature (135 g)
- 3/4 cup packed light brown sugar (150 g)
- 1/4 cup white sugar (55 g)
- 1 teaspoon vanilla
- 1 large egg
- 3/4 cup dried cranberries (100 g)
- 3/4 cup white chocolate chunks or chips (100 g)
Instructions
- In a medium bowl, combine the dry ingredients (flour, baking soda, salt and cornstarch). Whisk together and set aside.
- Using a stand mixer or a hand-held mixer, cream together the room temperature butter and sugars (brown and white) on medium (4) speed for 1-2 minutes. Scrape down the bowl with a rubber spatula.
- Add the egg and vanilla to the butter mixture. Beat on low-medium speed (2) for about 30 seconds and then increase speed to medium (4) for another 30 seconds. Scrape down the bowl.
- Slowly add the dry ingredients to the butter mixture on low speed (1) until just incorporated.
- On low speed add the white chocolate chunks and cranberries. Mix until just incorporated.
- Chill in the fridge for a minimum of 30 minutes (preferably 1-2 hours).
- Preheat oven to 325 degrees (160 c).
- Scoop the dough into balls (about 2 tablespoons) onto a parchment lined baking sheet. Bake for 9-10 minutes. Remove from the oven once you see light golden brown edges. Leave them on the baking sheet for another 5 minutes to finish cooking and then place on a cooling rack to finish cooling.