Soft, thick, and puffy white chocolate chip cranberry cookies
3/4 cup unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (135g) white chocolate chips
3/4 cup (105g) dried cranberries
- Beat the butter for 1 minute until completely smooth and creamy.
- Add the brown sugar and granulated sugar and mix until fluffy and light in color.
- Beat in egg and vanilla.
- Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined.
- Slowly mix into the wet ingredients until combined. The dough will be quite thick.
- Add the white chocolate chips and dried cranberries
- Mix until evenly disbursed.
- Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours
- Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes
- Preheat oven to 350F.
- Line two large baking sheets with parchment paper or silicone baking mats.
- Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls.
- Scoop about 1 Tablespoon of dough and roll into balls.
- Place 10 - 12 on each baking sheet.
- Bake in batches for 8-10 minutes, until barely golden brown around the edges.
- They will look extremely soft when you remove them from the oven.
- Allow to cool for 5 minutes on the cookie sheet.
- If the cookies are too puffy, try gently pressing down on them with the back of a spoon.
- They will slightly deflate as you let them cool.
- Transfer to cooling rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature before rolling into balls. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
