This recipe from Sally's Baking Recipes is now the base of so many of my favorite cookies. I've made this version with cranberries, a blueberry version and used it as a base for M & M cookies. It's soft, chewy and delicious.
Soft White Chocolate Cranberry Cookies
3/4 cup butter (170 grams)
3/4 cup brown sugar (150 grams)
1/4 cup sugar (50 grams)
1 egg, room temperature
2 tsp. vanilla
2 cups flour (250 grams)
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
3/4 cups white chocolate chips (135 grams)
1 cup dried cranberries (140 grams)
In a large bowl, beat butter, brown sugar and granulated sugar together on medium until combined and creamy. Beat in the egg and vanilla. Scrape down the sides as needed.
In a separate bowl, combine the dry ingredients. Gradually mix them into the butter mixture on low speed. Add in the mix ins (chocolate chips and cranberries).
Cover the dough tightly and chill at least one hour or up to 4 days. If dough has chilled longer than 3 or 4 hours, let it sit at room temperature 30 minutes.
Preheat oven to 350°F. Scoop dough into 1.5 Tbsp. balls. Line a baking sheet with parchment paper, and place dough onto it. Bake 11 to 12 minutes or until lightly browned around the edges. The centers will still look soft. If the cookies didn't spread much, you can lightly tap the baking sheets on the counter while the cookies are still warm. You can add a few extra chips or cranberries for garnish while the cookies are still warm if desired.
Let cookies stand at least 10 minutes, and then cool completely on a cooling rack. Makes 2 dozen cookies.
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