Ingredients
Scale
- 1/3 cup (80g) butter, softened to room temperature
- 1/4 cup (50g) brown sugar
- 1/4 cup (50g) sugar
- 1 egg, at room temperature
- 1 tsp. vanilla extract
- 1 cup (130g) all-purpose flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2.5 oz. (70g) white chocolate, chopped
- 2/3 cup (80g) dried cranberries
Instructions
- Add the butter and sugars to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix in well. Mix the flour with cornstarch, baking soda and salt, add to the bowl and slowly mix in until just combined. Add the chopped chocolate and cranberries and fold in. Cover the bowl with plastic wrap and let rest in the fridge for at least 2 hours.
- Preheat the oven to 350˚F (175°C). Line a baking sheets with baking parchment. Take the dough out of the fridge and form small balls (about a tablespoon) and flatten them a bit. Place on the baking sheets with enough space in between and bake for 8-10 minutes – the edges should have some color, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then remove and let cool down completely on a wire rack.