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Soft and Chewy White Chocolate Cranberry Cookies

Pre-soaking dried cranberries and adding cornstarch creates thick, chewy white chocolate cranberry cookies that stay soft for days.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Rest Time 1 hour 10 minutes
Total Time 1 hour 42 minutes
Servings: 24
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sweetened dried cranberries rehydrated in hot water and patted dry
  • 0.5 cup hot water for soaking cranberries
  • 2.25 cups all-purpose flour spooned and leveled
  • 1 tsp cornstarch tenderizes flour proteins
  • 0.75 tsp baking soda leavening agent
  • 0.5 tsp fine sea salt balances sweetness
  • 0.75 cup unsalted butter softened to 65°F
  • 0.75 cup dark brown sugar firmly packed
  • 0.5 cup granulated white sugar for crisp edges
  • 1 whole large egg room temperature
  • 1 whole large egg yolk room temperature, adds richness
  • 2 tsp pure vanilla extract adds aroma and depth
  • 1.25 cups white chocolate chips or chopped white chocolate bar

Equipment

  • Stand mixer with paddle attachment
  • Large baking sheets
  • Parchment paper
  • Medium mixing bowl
  • Silicone spatula
  • Wire cooling rack
  • Fine-mesh strainer
  • #40 cookie scoop (2 tablespoon capacity)

Method
 

  1. Place 1 cup of dried cranberries in a small bowl, pour 0.5 cup of hot water over them, and let stand for 10 minutes to plump.
  2. Drain the cranberries through a fine-mesh strainer and press them thoroughly between layers of paper towels to remove all surface moisture.
  3. Whisk together 2.25 cups all-purpose flour, 1 tsp cornstarch, 0.75 tsp baking soda, and 0.5 tsp fine sea salt in a medium bowl until blended.
  4. Combine 0.75 cup softened unsalted butter, 0.75 cup packed dark brown sugar, and 0.5 cup granulated sugar in a stand mixer bowl; beat on medium speed for 2 minutes until pale and fluffy.
  5. Add 1 large egg, 1 large egg yolk, and 2 tsp vanilla extract to the creamed mixture; beat on medium-low speed for 1 minute until incorporated.
  6. Scrape down the sides of the bowl, add the dry ingredient mixture, and mix on low speed just until no white flour streaks remain.
  7. Gently fold in the dried cranberries and 1.25 cups white chocolate chips using a silicone spatula until evenly distributed.
  8. Cover the bowl with plastic wrap and chill in the refrigerator for 60 minutes.
  9. Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
  10. Scoop 2-tablespoon balls of dough using a #40 cookie scoop and place them 2 inches apart on the prepared baking sheets.
  11. Bake at 350°F for 10 to 12 minutes, until the edges are light golden brown and the centers remain soft and slightly pale.
  12. Remove sheets from the oven and let cookies rest on the warm trays for 10 minutes before transferring them to a wire cooling rack.

Notes

High Altitude Adjustment: Above 3,000 feet, reduce dark brown sugar by 1 tablespoon and increase baking temperature to 365°F to prevent excessive spreading.
Baking Pan Choice: Use light-colored aluminum baking sheets rather than dark non-stick pans to keep the bottoms from over-browning before centers cook through.