¾cup(170 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
1cup(200 g) packed light brown sugar
½cup(100 g) granulated sugar
1large egg, room temperature
1egg yolk, room temperature
2teaspoonspure vanilla extract
1cup(170 g) white chocolate chips
½cupdried cranberries
Instructions
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light in color, about 3 to 4 minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
With the mixer on low, slowly add the flour mixture. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the white chocolate chips and dried cranberries by hand.
Cover cookie dough with plastic wrap and chill for at least 2 hours and up to 48 hours.
When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
Use a medium cookie scoop to scoop chilled cookie dough. Shape it into a ball, and place onto the prepared baking sheet. Repeat and place each ball about 2-inches apart.
Bake at 350℉ for about 10 to 12 minutes or until the edges start to turn golden brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
Notes
Nuts: If you want to add a crunchy texture, stir in 1/2 cup chopped nuts, such as walnuts, pistachios or macadamia nuts.Store cookies in an airtight container at room temperature for up to 5 days.Freeze dough for up to 3 months. Form into a log and wrap in plastic wrap before freezing. Defrost in the refrigerator before scooping and baking.