Ingredients:

  • 2 ¼ cups All-Purpose Flour (270g)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, softened (226g)
  • ¾ cup Granulated Sugar (150g)
  • ¾ cup Light Brown Sugar, packed (165g)
  • 2 Large Eggs, room temperature
  • 1 ½ teaspoons Vanilla Extract
  • 1 ½ cups White Chocolate Chips or Chopped Bar (250g)
  • 1 cup Dried Cranberries (140g)

Instructions:

  1. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the bowl sides.
  4. Gradually add the dry ingredient mixture to the wet ingredients on low speed. Mix just until no streaks of flour remain. Do not overmix!
  5. Gently fold in the white chocolate chips and dried cranberries using a spatula.
  6. Cover the bowl and chill the dough for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into uniform balls (about 2 tablespoons each) and place 2 inches apart on the sheets.
  8. Bake for 10–13 minutes. Cookies are done when the edges are set and golden brown, but the centre still looks slightly soft and underdone.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely.