Description

Soft, chewy Cranberry White Chocolate Chip Cookies with tart-sweet bursts of dried cranberries, creamy white chocolate, and a hint of orange zest—ready in about 30 minutes.

Ingredients

2 1/4 cups (281 g) all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

3/4 cup (170 g) unsalted butter, softened

3/4 cup (150 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

1 large egg + 1 large egg yolk, at room temperature

2 teaspoons pure vanilla extract

1 tablespoon fresh orange zest (optional but recommended)

1 1/2 cups (270 g) white chocolate chips, plus extra for topping

1 cup (120 g) dried cranberries

Flaky sea salt for finishing (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

2. Whisk the flour, cornstarch, baking soda, baking powder, and salt in a medium bowl.

3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.

4. Beat in the egg, egg yolk, vanilla, and orange zest until smooth, scraping down the bowl.

5. Add dry ingredients to wet and mix on low just until combined. Do not overmix.

6. Fold in white chocolate chips and dried cranberries until evenly distributed.

7. Chill the dough for 20–30 minutes for thicker cookies (optional but helpful).

8. Scoop 2-tablespoon mounds (about 35–40 g each) onto prepared sheets, 2 inches apart. Press a few extra chips on top if desired.

9. Bake 10–12 minutes, until edges are just set and centers look slightly underdone.

10. Cool on the sheet 5 minutes, then transfer to a rack. Sprinkle with flaky sea salt if using.

Notes

For chewiest cookies, underbake slightly and cool on the sheet.

Weigh your flour for consistent texture and spread.

Freeze dough balls for fresh-baked cookies anytime.