Soft-baked white chocolate cranberry cookies with chewy centers and bright cranberry flavor.

Scale

3/4 cup (12 Tbsp; 170g) unsalted butter, softened

3/4 cup (150g) packed brown sugar

1/4 cup (50g) granulated sugar

1 large egg, room temperature

2 tsp vanilla extract

2 cups (250g) all-purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

3/4 cup (135g) white chocolate chips

1 cup (140g) dried cranberries

Cook Mode Prevent your screen from going dark

1. Beat butter and sugars until creamy.

2. Add egg and vanilla and mix again.

3. Whisk dry ingredients, then mix into wet ingredients.

4. Add white chocolate chips and cranberries.

5. Chill dough for at least 1 hour.

6. Preheat oven to 350°F (177°C).

7. Roll dough into balls, place 3 inches apart.

8. Bake 11–12 minutes until edges are lightly golden.

9. Cool 5 minutes on sheet, then move to rack.

Chill dough to keep cookies thick.

Freeze dough balls for up to 3 months.

Cornstarch helps keep cookies soft.