Amazingly Soft White Chocolate and Cranberry Cookies
Prep Time: 15minutes
Cook Time: 8minutes
Rest time: 1hour
Total Time: 1hour23minutes
These cranberry and white chocolate chip cookies basically melt in your mouth they are so soft! With it's warm vanilla dough, tangy cranberries and decadent white chocolate you are bound to fall in love with these tasty treats.
¾cupsalted butter, softened to room temp
2 teaspoonvanilla extract
2 cupsall-purpose flour
1 teaspoonbaking soda
¾cupwhite chocolate chips
¾ cup dried cranberries
In a large bowl, beat the butter, brown sugar and sugar together for 3 minutes, until light and fluffy. Add in eggs and vanilla and mix till fully incorporated.
In a smaller bowl, mix the flour, cornstarch, baking soda and salt together with a whisk. Slowly add these to the butter mixture, until just combined. Scrape down the sides of the bowl and mix in the dried cranberries and white chocolate.
Cover the bowl, and chill dough for 1 hour* in the fridge. Once chilled, allow the dough to sit at room temperature until just soft enough to form into balls (about 5-10 mins).
Place tablespoon sized dough on a greased (or silpat) baking sheet, and slightly flatten. Bake in the oven for 8-10 minutes. Cookies may still look very soft, but will firm as they cool.
*Cookie dough can be chilled longer than 1 hour-even up to 2 days. I've noticed the longer they chill for, however, the drier the end result is.