White Chocolate Cranberry Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews

Author: Delphine Fortin
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 minutes
Yield: 16-18 cookies 1x
Category: Cookies
Cuisine: American recipes

These are the BEST white chocolate cranberry cookies! Thick, soft and chewy, they offer the right balance of flavors between the sweet white chocolate chips and the tart cranberries.

Ingredients

Scale

2 ¼ cups (270g) all-purpose flour
1 ½ teaspoon cornstarch
1 teaspoon baking soda
1 pinch of salt
¾ cup (180g) unsalted butter, melted
¾ cup (135g) light brown sugar
⅓ cup (70g) granulated sugar
1 large egg
1 yolk
2 teaspoons vanilla extract
½ cup (60g) dried cranberries
¾ cup (150g) white chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
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 vigorously 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 rubber 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 (160°C) and line two large cookie sheets with parchment paper. Using a cookie scoop, scoop large balls of cookie dough onto the prepared baking sheets. Place about 8 balls on each cookie sheet, leaving enough space in between each of them, and flatten slightly with your hands.
Bake each batch for about 12 minutes, or until edges are just set and centers look slightly underbaked. Remove from the oven, and allow the cookies to cool down slightly into the baking sheet for about 10 minutes. Then, transfer to a cooling rack to cool completely.*

Notes

* Removing the cookies from the oven when still underbaked is key for soft, chewy centers. At first, the cookies will look slightly underbaked, but it’s ok as they will continue to “bake” as they cool down onto the baking sheet.