Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon fresh orange zest (about 2 medium oranges)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups dried cranberries
- 1 cup white chocolate chips (optional)
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl (or stand mixer), combine the granulated sugar and fresh orange zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and moist—this releases the essential oils for maximum citrus flavor.
- Add the softened butter and brown sugar to the citrus sugar. Beat on medium-high speed for 2-3 minutes until light, fluffy, and pale in color.
- Add the egg, egg yolk, and vanilla extract. Beat until just combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and no flour streaks remain. Do not overmix.
- Gently fold in the dried cranberries and white chocolate chips using a spatula.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This prevents spreading and ensures a thicker, chewier cookie.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Scoop the dough (about 2 tablespoons per cookie) and roll into balls. Place them on the baking sheets spaced 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
To keep these cookies extra soft for days, store them in an airtight container with a slice of white bread. The cookies will absorb moisture from the bread. For a prettier presentation, press a few extra cranberries and white chocolate chips onto the tops of the dough balls just before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 18g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg