White Chocolate Chunk Cranberry Cookies
by Natasha Romanchuk
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Valrhona Ivoire chocolate (chopped) – Available at the JACEK Boutique
- 3/4 cup dried cranberries
In a large bowl using a mixer, beat the butter for 1 minute on medium speed until smooth and creamy. Add the granulated sugar and then brown sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla.
In a separate bowl, combine flour, baking soda, cornstarch, and salt. On low speed, mix into the wet ingredients until combined. (The cookie dough will be thick). Add the Ivoire chocolate pieces and dried cranberries. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is needed for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper.
After being chilled, the dough will be somewhat crumbly, but will come together when you work the dough with your hands as you roll into balls. Roll the dough, about 1 Tablespoon each into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look very soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.