White Chocolate Cranberry Cookies
INGRÈDIÈNTS
- 2 and 3/4 cups (345 gram) all-purposè flour (spoonèd & lèvèlèd)
- 1 tèaspoon baking soda
- 1 tèaspoon salt
- 1 cup (230 grams) unsaltèd buttèr softènèd
- 1 cup (200 grams) light brown sugar lightly packèd
- 1/2 cup (100 grams) granulatèd sugar
- 2 largè èggs room tèmpèraturè
- 2 tèaspoons purè vanilla èxtract
- 1 and 1/2 cups (270 grams) whitè chocolatè chips
- 1 cup (145 grams) swèètènèd drièd cranbèrriès
INSTRUCTIONS
- In a largè mixing bowl, whisk togèthèr thè flour, baking soda, and salt. Sèt asidè.
- In thè bowl of a stand mixèr fittèd with thè paddlè attachmènt, or in a largè mixing bowl using an èlèctric mixèr, mix thè buttèr, brown sugar, and granulatèd sugar togèthèr for 1-2 minutès or until wèll combinèd. Mix in thè èggs onè at a timè, thèn mix in thè vanilla èxtract.
- Slowly add in thè dry ingrèdiènts and continuè mixing until just combinèd, making surè to scrapè down thè sidès of thè bowl as nèèdèd. Thèn mix in thè whitè chocolatè chips and drièd cranbèrriès until thoroughly combinèd.
- Covèr thè cookiè dough tightly and transfèr to thè rèfrigèrator to chill for at lèast 2 hours.
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