Chewy Cranberry and White Chocolate Chip Cookies
1.5 cups (3 sticks) unsalted butter, softened to room temperature
1.5 cups dark brown sugar
1/2 cup granulated sugar
2 large egg, at room temperature
4 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons cornstarch
2 teaspoon baking soda
1 teaspoon salt
1.5 cups white chocolate chips (11 oz bag)
1.5 cups dried cranberries
Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.
Preheat oven to 350F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet. If the cookies are a little puffy, lightly press down on them with the back of a spoon. Transfer to cooling rack. Be sure you do not place dough on cookie sheets until the pans are completely cool.