These White Chocolate and Cranberries Cookies are the kind of cookies that you can’t eat just one. They are pretty addictive!
The biggest problem when baking cookies is to keep them! They disappear very fast.
Cookies are so easy to make. By making my own, I can choose healthier ingredients and control the amount of sugar.
Cornstarch in cookies? I was very curious about the result but they are fantastic. They are soft and delicious.
Often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture. The same goes for your cookie dough – cornstarch will help your dough remain more compact during the baking process, leaving the cookies soft, thick, and puffy.
- ¾ cup (1.5 sticks) unsalted butter, softened to room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup white chocolate chips
- ¾ cup dried cranberries
- Line an ungreased cookie sheet with parchment paper or silpat. Set aside.
- In a large bowl of a 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. 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. Transfer to cooling rack.
- *Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
- Adapted from The Perfect Chocolate Chip Cookie
- Make 3 dozen cookies