The Best White Chocolate & Cranberry Cookies

• Vegetarian

• Produce

  • 1/2 cup Cranberries, dried

• Refrigerated

  • 1 Egg, large
  • 1 Yolk

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 1 1/2 tsp Cornstarch
  • 1/3 cup Granulated sugar
  • 1 pinch Salt
  • 2 tsp Vanilla extract
  • 1 cup White chocolate chips

• Dairy

  • 3/4 cup Butter, unsalted

Found on delscookingtwist.stfi.re

Description

Ingredients

• 2¼ cups all-purpose flour
• 1½ tsp cornstarch
• 1 tsp baking soda
• 1 pinch of salt
• ¾ cup unsalted butter, melted
• ¾ cup light brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• 1 yolk
• 2 tsp vanilla extract
• 1 cup white chocolate chips
• ½ cup dried cranberries

Directions

• In a large bowl, whisk together the flour, cornstarch, baking soda and salt.
• Melt the butter in a small pan or in the microwave and pour it into a medium-sized bowl. Add in the brown sugar and granulated sugar and whisk vigorosly until no sugar lumps remain. Whisk the egg and the yolk, then the vanilla extract.
• Pour the wet ingredients into the dry ones and mix together with a spatula. Fold in the cranberries and the white chocolate chips. Cover the dough and chill in the refrigerator for 2 hours minimum. Take the dough out and allow to soften at room temperature for 10-15 minutes before using it.
• Preheat the oven to 325 F and line two large cookie sheets with parchment paper. Roll the dough into balls so that balls are taller than wide and place approximately 8 balls on each parchment paper, leaving enough space in between each of them.
• Bake each batch for about 12 minutes, then remove from the oven. Do not worry if they look a bit underbaked at first and allow them to cool on the sheet for 10 minutes before moving to a wire rack.