Cranberry and White Chocolate Cookies

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.

Make ahead tip: 
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.