Ingredients
The following ingredients have 15 Servings
- 3/4 cup unsalted butter (softened)
- 1 cup light brown sugar (packed - or use 1/2 cup dark brown sugar and 1/2 cup white sugar)
- 1 large egg
- 1 large egg yolk (discard the egg white)
- 2 tsp vanilla extract
- 2 cups all-purpose flour* (measured correctly)
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup white chocolate chips (plus more for dotting on top)
- 3/4 cup dried cranberries
Instruction
- In a large bowl beat the butter and sugar until fluffy.
- Beat in the egg, egg yolk and vanilla.
- With the mixer on low speed carefully beat in the flour, baking soda and salt.
- Mix in the chocolate chips and dried cranberries.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 48 hours.
- When ready to bake, preheat the oven to 350F degrees. Line cookie sheets with parchment or silicone baking mats.
- Remove the dough from the fridge and form the dough into balls with about 1.5 tablespoons of dough each (a little smaller than a golf ball in size, I like to use a cookie scoop for this). Place the dough on a cookie dough balls about 2 inches apart on the lined cookie sheets. If the dough is too hard to form into balls, let it sit on the counter at room temperature for 10-15 minutes first.
- Bake for 9-11 minutes, or until the tops look just set. Remove from the oven and optionally place a few extra chocolate chips on the top of each cookie.
