🥘 Ingredients
-
all-purpose flour345 g
-
baking soda1 tsp
-
dried cranberries145 g
-
eggs2 large
-
granulated sugar100 g
-
light brown sugar200 g
-
salt1 tsp
-
unsalted butter230 g
-
vanilla2 tsp
-
white chocolate chips270 g
🍳 Cookware
- large mixing bowl
- stand mixer
- large baking sheets
- parchment paper
-
1In a large mixing bowl , whisk together the all-purpose flour , baking soda , and salt . Set aside.all-purpose flour: 345 g, baking soda: 1 tsp, salt: 1 tsp
-
2In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the unsalted butter , light brown sugar , and granulated sugar together for 1 to ⏱️ 2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract.unsalted butter: 230 g, light brown sugar: 200 g, granulated sugar: 100 g, eggs: 2 large, vanilla: 2 tsp
-
3Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate chips and dried cranberries until thoroughly combined.white chocolate chips: 270 g, dried cranberries: 145 g
-
4Cover the cookie dough tightly and transfer to the refrigerator to chill for at least ⏱️ 2 hours .
-
5Once the dough is almost chilled, preheat the oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
-
6Remove the cookie dough from the refrigerator. Using a 3 tablespoon (60 g) cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
-
7Bake in separate batches at 350°F (180°C) for 12 to ⏱️ 14 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5 to ⏱️ 10 minutes , then transfer the cookies to a wire rack to cool completely.