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Cranberry and white chocolate cookies

Thick and chewy cookies withs smooth white chocolate and tart dried cranberries in each bite!
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Ingredients
  

  • 115 grams or 1/2 cup unsalted butter at room temperature
  • 100 grams or 1/2 cup granulated sugar
  • 50 grams or 1/4 cup brown sugar
  • 1 egg at room temperature
  • 1 tsp vanilla extract
  • 160 grams or 1 1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips or chunks
  • 1/2 cup dried cranberries

Instructions
 

  • Preheat your oven to 180 C/ 350 F.
  • Line a cookie sheet with parchment or grease well.
  • Whisk or sift together the flour , salt and soda. Keep aside.
  • Using a wooden spoon or electric mixer , beat together the butter and sugars until soft and fluffy.
  • Add the egg and vanilla, beat until incorporated.
  • Add the flour mixture and beat at low speed until a dough forms.
  • Fold in dried cranberries and white chocolate.
  • Form balls of the dough (about 1 inch diameter) and place 2 inches apart on cookies sheet.
  • Bake until golden brown , around 14-16 minutes.
  • Cool on sheet for 5 minutes and then completely on a wire rack.

Notes

These can be stored for about 5-6 days in an airtight container.
These cookies spread so space them well apart!
I got 25 cookies of about 2 inches diameter with this recipe.
Recipe can be doubled.
The cookies will seem soft when baked , but will firm up after cooling.
For softer cookies , make bigger dough balls and make only until lightly golden around edges.