Ingredients
Method
Whisk Dry Ingredients & Cream Butters
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and fine sea salt until evenly blended. Set aside.
- In a large mixing bowl, whisk the melted and cooled butter with the brown sugar, granulated sugar, and orange zest for 1-2 minutes until smooth and fully emulsified.
- Whisk in the whole egg, extra egg yolk, and pure vanilla extract until the mixture is glossy, pale, and slightly thickened.
Combine Dough & Fold Mix-Ins
- Pour the dry flour mixture into the wet ingredients. Fold gently with a rubber spatula just until combined and no dry flour streaks remain (do not overmix).
- Gently fold in 1 cup of the white chocolate chips and all of the chopped dried cranberries, reserving 1/4 cup of white chocolate chips for pressing onto the dough balls before baking.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (chilling prevents cookies from spreading flat).
Scoop, Shape & Bake
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Using a 2-tablespoon cookie scoop, portion dough into mounds and roll into smooth balls. Place 2 inches apart on the prepared baking sheets.
- Press 2-3 reserved white chocolate chips and dried cranberries into the tops of each dough ball for that picture-perfect bakery look.
- Bake for 9-11 minutes, until the edges are lightly golden and set, but the centers still look pale and soft (they will continue setting on the hot sheet).
Cool & Enjoy
- Remove from oven and sprinkle with a few flakes of sea salt if desired. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Enjoy warm with a glass of cold milk!