Chewy White Chocolate Cranberry Cookies

Step 1

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light in color, about 3 to 4 minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.

Step 3

With the mixer on low, slowly add the flour mixture. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the white chocolate chips and dried cranberries by hand.

Step 4

Cover cookie dough with plastic wrap and chill for at least 2 hours and up to 48 hours.

Step 5

When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.

Step 6

Use a medium cookie scoop to scoop chilled cookie dough. Shape it into a ball, and place onto the prepared baking sheet. Repeat and place each ball about 2-inches apart.

Step 7

Bake at 350℉ for about 10 to 12 minutes or until the edges start to turn golden brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.