Soft White Chocolate Chip Cranberry Cookies {recipe}
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Ingredients
makes approximately 25 cookies
3/4 cup unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour (I used cake flour)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips (I used a milky bar chopped up)
3/4 cup dried cranberries
Directions
*In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries.
*Preheat oven to 180C. Drop balls of dough onto cookie sheet. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.
*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
{thanks to Sally's Baking Addiction for the recipe!}
*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.