White Chocolate-Cranberry Cookies
Makes about 24
  • ¾ cup (170 grams) unsalted high-quality butter, softened
  • 1 cup (220 grams) firmly packed light brown sugar
  • ⅔ cup (133 grams) granulated sugar
  • 1 large egg (50 grams)
  • 1 large egg yolk (19 grams)
  • 1 tablespoon (18 grams) vanilla bean paste
  • 2⅓ cups (292 grams) all-purpose flour
  • 2 teaspoons (6 grams) cornstarch
  • ¾ teaspoon (3.75 grams) baking soda
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ cup (128 grams) white chocolate morsels
  • ¾ cup (96 grams) dried cranberries
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium-low. Add egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla bean paste.
  2. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add flour mixture to butter mixture, beating just until combined (do not overmix). Gently stir in chocolate morsels and cranberries. Using a 3-tablespoon scoop, drop dough at least 2 inches apart onto prepared pans.
  3. Bake until edges are just beginning to brown, 9 to 10 minutes, rotating pans halfway through baking. (Cookies may look under baked, but this helps achieving a soft, chewy cookie.) Bake 1 sheet at a time for even cooking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container at room temperature for up to 3 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/five-classic-bake-sale-recipes/