Soft White Chocolate Chip Cranberry Cookies {recipe}

November 28, 2012 Roxy Hutton

The most delicious, melt-in-your mouth, worth-every-calorie cookies I have ever eaten or baked! And the recipe is so simple...

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

*Line an ungreased cookie sheet with wax paper. Set aside.

*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.

*Chill dough (covered) for 30 minutes or up to 3 days.

*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!}