Ingredients:
Yield: approx. 2 dozen
1 3/4 C all-purpose flour
3/4 C (1 1/2 sticks) unsalted butter, room temperature
3/4 C dried cranberries
2/3 C white chocolate chips
1/2 C dark brown sugar, packed
1/3 C sugar
1 large egg
1 1/2 tsp cornstarch
1 1/2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
Directions:
Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper.
Mix together flour, cornstarch, baking soda, and salt in a small bowl and set aside.
In a large bowl or mixer, cream together butter and sugars until fluffy and lightened in color,
3-4 minutes.
Beat in egg and vanilla extract. Scrape down sides and beat for another 1 minute.
Gradually mix dry ingredients into egg mixture and beat until just combined.
Fold white chocolate chips and dried cranberries into dough (it will be thick) and mix until
incorporated.
Note: if not making cookies immediately, freeze dough at this stage.
Using a small ice cream scoop or Tbsp, scoop even-sized dough balls and place on baking
sheets.
Bake for 8-10 minutes, or until just set (they will continue to cook and firm up after you take
them out of the oven).
Let cool 10 minutes on baking sheet before transferring to wire rack to cool completely.
