The dough creams a full cup of butter with brown and granulated sugar, then takes two eggs and vanilla.
A cup and a half of white chocolate chips and a cup of dried cranberries fold in last, and the cookies bake 10 to 12 minutes until the edges are golden.
Why This Recipe Works
- Brown sugar keeps the centres soft and chewy.
- Adding the eggs one at a time keeps the dough smooth.
- Folding the chips and cranberries last stops them breaking up.
- Pulling them while the centres are just set keeps them soft.
How to Make It
Oven and sheets
Heat the oven to 350°F and line baking sheets with parchment.
Creamed
Beat the butter, brown sugar and granulated sugar until creamy. Beat in the eggs one at a time, then the vanilla.
Dough mixed
Mix in the flour, baking soda and salt just until combined, then fold in the white chocolate chips and dried cranberries.
Scooped and baked
Scoop 2-tablespoon portions onto the sheets and bake 10 to 12 minutes, until the edges are golden and the centers are set but soft. Cool 5 minutes on the pan.
Ingredient Notes
- White chocolate chips
- One and a half cups.
- Dried cranberries
- One cup, folded in with the chips.
- Butter
- One cup, softened.
Success Tips
- Scoop two-tablespoon portions so all 24 bake evenly.
- Leave space between them on the sheet.
- Let them set five minutes on the pan before moving.
Serving Ideas
Serve at room temperature; they keep four days airtight.
Storage and Reheating
Refrigerate
Store airtight at room temperature up to 4 days.
Frequently Asked Questions
How do I keep them soft?
Take them out when the edges are golden and the centres still look set but soft.
Can I taste the dough?
No, it contains raw egg and flour.
