Buttery cookies with white chocolate chips and tangy cranberries. Soft, chewy, and ideal for any occasion.
# Components:
→ Dry Components
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Components
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Incorporations
09 - 1 cup white chocolate chips
10 - 1 cup dried cranberries
# Directions:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy, approximately 2 minutes.
04 - Add the eggs one at a time, ensuring thorough incorporation after each addition. Mix in the vanilla extract.
05 - Gradually add the dry components to the wet components, mixing minimally until just combined.
06 - Gently fold in the white chocolate chips and dried cranberries using a spatula.
07 - Drop rounded tablespoon portions of dough onto the prepared baking sheets, maintaining a 2-inch spacing between each.
08 - Bake for 10-12 minutes, or until the edges are lightly golden and the centers retain a soft consistency.
09 - Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack for complete cooling.
