Ingredients:

  • 280g all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 170g unsalted butter
  • 100g dark brown sugar, packed
  • 50g granulated cane sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 1 tbsp fresh orange zest
  • 170g white chocolate chips
  • 150g dried cranberries

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. Note: Parchment prevents sticking and helps regulate the heat on the bottom of the cookie.
  2. In a large mixer bowl, combine the 170g unsalted butter, 100g dark brown sugar, 50g granulated cane sugar, and 1 tbsp fresh orange zest.
  3. Beat the mixture on medium high for 3 minutes until the mixture is pale and aerated.
  4. Add the room temperature egg and 2 tsp pure vanilla extract, beating until just incorporated. Note: Overbeating the egg can lead to a tough cookie texture.
  5. In a separate medium bowl, whisk together the 280g all purpose flour, 1 tsp cornstarch, 1 tsp baking soda, and 0.5 tsp sea salt.
  6. Turn the mixer to low and gradually add the dry flour mixture to the wet ingredients.
  7. Stop mixing as soon as the flour streaks disappear.
  8. Gently fold in the 170g white chocolate chips and 150g dried cranberries by hand using a spatula until evenly distributed.
  9. Using a 1.5 tbsp cookie scoop, portion the dough into 24 balls and place them on the prepared baking sheets.
  10. Bake for 12 minutes until the edges are lightly golden but the centers still look slightly soft.
  11. Allow to cool on the pan for 5 minutes until they are set enough to move before transferring to a wire rack.