Ingredients:

  • 1 cup (226g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (270g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (255g) white chocolate chips or chopped white chocolate bar
  • 1 cup (120g) dried cranberries

Instructions:

  1. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and electric mixer), cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract.
  2. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
  3. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Fold in the white chocolate chips (or chopped white chocolate bar) and dried cranberries until evenly distributed throughout the dough.
  4. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Drop rounded tablespoons of cookie dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and set, but the centers still appear slightly underbaked and soft. The residual heat will continue to cook them as they cool.
  5. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and develop their signature soft and chewy texture.