Ingredients
Equipment
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla extract, and whisk until smooth and glossy.
- Pour the dry ingredients into the wet ingredients and mix with a spatula until just combined. Do not overmix.
- Gently fold in the chopped white chocolate and dried cranberries.
- Cover the bowl and chill the dough in the refrigerator for at least 2 hours, or up to 48 hours. This is a critical step.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop balls of dough (about 2 tablespoons each) onto the baking sheets, leaving about 2 inches between them.
- Bake for 12-15 minutes, until the edges are golden brown and the centers are set but still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use a quality white chocolate bar and chop it yourself.
Do not skip the chilling step; it is essential for creating thick, chewy cookies and preventing them from spreading too thin.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
Do not skip the chilling step; it is essential for creating thick, chewy cookies and preventing them from spreading too thin.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
