Ingredients: |
Ingredients: 3/4 c. (1.5 sticks) unsalted butter, softened to room temp.
3/4 c. dark brown sugar, packed
1/4 c. granulated sugar
1 large egg, at room temp.
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
3/4 c. white chocolate chips
3/4 c. dried cranberries
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Directions: |
Directions:In a large bowl, using a hand held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the dark brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in the egg and vanilla on high speed. 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. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries; mix on low speed for 5-10 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350º. 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 and roll balls of dough, about 1 tablespoon of dough each, into balls, or use a medium size cookie scoop to scoop into balls and place onto sheet. Place 10-12 on each baking sheet. Bake in batches for 8-9 minutes precisely, until barely golden brown around the edges. It's important to not over cook. They will look extremely soft when you remove them from the oven. Allow to cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack to cool completely. |
This recipe for Soft-Baked White Chocolate Cranberry Cookies is from