White Chocolate and Cranberry Cookies
2 cups (250g) all-purpose flour
2 tsp (10ml) cornstarch
1 tsp (10ml) baking soda
¾ cup (170g) unsalted butter, softened
½ cup (100g) lightly packed brown sugar
½ cup (100g) white sugar
1 large egg
2 tsp (10ml) vanilla extract
2 tsp (10ml) orange zest
¾ cup (100g) dried cranberries
¾ cup (130g) white chocolate chips
Preheat oven to 350F and line 2 baking sheets with parchment paper.
Toss together the flour, cornstarch, baking soda and salt. Set aside.
Using an electric mixer or stand mixer with paddle attachment, beat together the butter, brown sugar and white sugar until light and fluffy. Mix in the egg, vanilla and orange zest.
Stir in the flour mixture until just combined. Then fold in the cranberries and white chocolate chips.
Using a medium cookie scoop or tablespoon drop rounded cookie mounds 2" apart into prepared baking sheets. Add a few extra cranberries on top of each cookie dough if desired.
Bake for 8-10 minutes or until the edges just start to brown. Remove from the oven and add a few extra chocolate chips if desired. Let cool on baking sheet for 5-10 minutes before transferring to a cooling rack.