Ingredients
- 3/4 cup unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
Directions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the dried cranberries and white chocolate chips.
Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8–10 minutes, or until the edges are just starting to turn golden; the centers will still look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frequently Asked Questions
How do I keep these Cranberry White Chocolate Chip Cookies soft and chewy after baking?
To maintain chewiness, ensure your butter is properly creamed with the sugars until light and fluffy, and don't overbake them—aim for just 10 minutes at 350°F (175°C). Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Can I substitute ingredients in this Cranberry White Chocolate Chip Cookie recipe?
Yes, you can experiment with the fat; while the recipe calls for unsalted butter, you could use a high-quality vegan butter alternative, keeping in mind it should also be at room temperature for proper creaming. However, avoid substituting the cornstarch, as it is crucial for achieving the perfect texture alongside the flour.
What is the best way to make these cookies ahead of time?
You can easily chill the dough for this recipe for up to 3 days before baking. Scoop the dough balls onto parchment-lined sheets, cover them, and refrigerate; when ready to bake, add 1-2 minutes to the standard 10-minute baking time at 350°F (175°C).
