- 170g butter (1.5 sticks), softened
- 1 teaspoon vanilla extract
- 100g granulated white sugar (1/2 cup)
- 90g brown sugar (1/2 cup)
- 1 egg, room temperature
- 240g flour (2 cups)
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- In a large bowl, cream together the butter and vanilla until pale and fluffy.
- Add the white sugar and brown sugar and continue beating for 1 minute. Then add the egg and beat until smooth.
- In a separate bowl, whisk together the flour, baking powder, cornstarch and salt until well combined.
- Add the flour mixture to the wet ingredients and mix on low speed until you have a smooth dough.
- Lastly fold in the dried cranberries and white chocolate chips. Tightly cover the bowl with plastic wrap and let the dough chill for 2 hours or up to 3 days.
- Preheat the oven to 180C (350F) and line a baking sheet with parchment paper.
- Scoop out about 1 tablespoon of dough and shape into little towers (see picture above). Place the cookie towers on a baking sheet, making sure to leave enough space between each cookie.
- Bake in the preheated oven for 10 minutes, until the edges are browned. Cookies will still be soft in the center when removed from the oven but will set as they cool.
This recipe yields 20 cookies. The cookies on the picture are extra large (one batch yielded 12 cookies) which I baked for 15 minutes.
Store cookies at room temperature for up to 1 and 1/2 weeks, or freeze for up to 3 months.