SOFT & CHEWY CRANBERRY WHITE CHOCOLATE CHIP COOKIES

These Soft, Chewy – perfectly tender, Cranberry White Chocolate Chip Cookies will be a hit for any gathering (or eaten by yourself)! Tart, bright cranberries and smooth, sweet white chocolate make for the ultimate flavor experience!

Ingredients

• ¾ cup unsalted butter, at room temperature
• ½ cup brown sugar
• ½ cup white sugar
• 1 Tbsp vanilla extract (Madagascar is my favorite)
• 1 egg
• 2 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• Pinch salt
• 1 cup dried cranberries
• 1 cup white chocolate chips

Directions

1. In the bowl of a stand mixer, beat together the butter, brown sugar & white sugar with the paddle attachment until light and fluffy. Beat in the vanilla and egg to combine. Finally, beat in the flour, cornstarch, baking soda and pinch of salt until a soft dough has formed. Stir in the cranberries and white chips by hand.
2. Refrigerate the cookie dough for at least 1 HOUR but not more than 6! One hour chill time is a must to prevent cookies from spreading out and to create that beautifully soft and chewy texture.
3. Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or parchment paper. Remove chilled dough from fridge and I use an tablespoon size cookie scoop with release lever. Rolling them into tablespoon size balls is perfectly fine! Place onto the cookie sheets about 1-2" apart from one another.
4. Bake for approx. 8-10 minutes, turning pans halfway through baking time to ensure an even cook. Cookies may appear slightly undone, but do not over-bake! Cookies will continue to set more as they cool. Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack or platter to cool completely. If you'd like to make them even more gorgeous… garnish with additional white chocolate chips right when you take these babies out of the oven;).
5. ENJOY AND DAZZLE YOUR GUESTS!  This recipe will leave them wanting more.

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