1-Step 1: Cream the Butter and Sugars Beat the 3/4 cup (170g) unsalted butter, 3/4 cup (150g) packed brown sugar, and 1/4 cup (50g) granulated sugar together on medium speed until creamy, which takes about 3 minutes. This step is key for achieving that light, fluffy texture. Once done, add the 1 large egg and 2 teaspoons pure vanilla extract, mixing until everything blends smoothly.

2-Step 2: Mix Dry Ingredients In a separate bowl, whisk together the 2 cups (250g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this dry mixture to the wet ingredients on low speed until combined, forming a soft and thick dough. Be careful not to overmix to keep the cookies tender.

3-Step 3: Add Mix-Ins and Chill Fold in the 3/4 cup (135g) white chocolate chips and 1 cup (140g) dried cranberries until evenly distributed. Cover the dough and chill it in the refrigerator for at least 1 hour, or up to 3-4 days, to prevent spreading and enhance flavors. If it chills longer, let it sit at room temperature for about 30 minutes before baking.

4-Step 4: Bake the Cookies Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and place them 3 inches apart on the sheets. Bake for 11-12 minutes until the edges are lightly browned but the centers stay soft. If needed, tap the baking sheet on the counter while warm to help them spread.

After baking, cool the cookies on the sheet for 5 minutes, then add extra chips and cranberries for garnish if desired, and transfer to a wire rack. For related dessert inspiration, explore our chocolate chip cookie dough ice cream to complement your baking adventures.