White Chocolate Cranberry Cookies

Steps

1. Line two baking sheets with parchment paper. Adjust an oven rack to the middle position and preheat the oven to 175°C (350°F).
2. Cut the unsalted butter into pieces and let it sit at room temperature until it reaches 20–22°C and is easily indented when pressed with a fingertip.
3. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined, then set aside.
4. In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture is light, creamy, and slightly paler in color.
5. Add the large egg, egg yolk, and vanilla extract to the creamed mixture. Beat on low–medium speed just until fully combined and smooth, scraping down the bowl as needed.
6. Add the flour mixture to the bowl in two additions, mixing on low speed after each addition just until no dry streaks remain. Do not overmix; the dough should be thick and soft.
7. Add the white chocolate chips and dried cranberries. Use a spatula to fold them evenly through the dough so every scoop has a good distribution of mix-ins.
8. Portion the dough into balls of about 30 g each (approximately 1 heaping tablespoon) and arrange them on the prepared baking sheets, leaving at least 5 cm between cookies to allow for spreading.
9. Bake one sheet at a time at 175°C (350°F) for 10–12 minutes, until the edges are lightly golden, the tops are slightly puffed, and the centers look just set but still soft. The cookies should look slightly underbaked in the middle.
10. Leave the cookies on the hot baking sheet for 5–7 minutes; they will continue to set and the centers will stay chewy while the edges become pleasantly crisp.
11. Transfer the cookies to a wire rack and cool completely to room temperature (about 20–22°C). The cooled cookies should have soft, chewy centers with lightly crisp edges and visible pieces of white chocolate and cranberries.
12. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze in a sealed container for up to 2 months.