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Soft‑Baked White Chocolate Chip Cranberry Cookies

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Soft-baked white chocolate chip cranberry cookies made with brown sugar, melted butter, and cornstarch for an ultra chewy texture. Perfectly sweet and slightly tart thanks to dried cranberries.

Ingredients

  • 3/4 cup (170g) unsalted butter, melted
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (120g) dried cranberries
  • 3/4 cup (135g) white chocolate chips

Instructions

  1. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.
  2. Whisk in the egg, then the egg yolk, followed by the vanilla extract.
  3. Add the flour, cornstarch, baking soda, and salt. Stir together until just combined.
  4. Fold in the dried cranberries and white chocolate chips.
  5. Cover and chill the dough for at least 2 hours or up to 3 days.
  6. Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Roll dough into balls, about 1.5 tablespoons of dough each, and place on baking sheet.
  8. Bake for 12–13 minutes or until the edges are slightly golden. The centers will look soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Chilling is necessary to prevent spreading.
  • You can substitute dried cherries or raisins for cranberries.
  • Cookies stay fresh in an airtight container at room temperature for up to 1 week.
  • Dough balls can be frozen for up to 3 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/white-chocolate-chip-cranberry-cookies/