Ingredients
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (175g) white chocolate chips or chunks
- 1 cup (120g) dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips and dried cranberries.
- Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are set but the centers still look soft — do not overbake!
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Let me know if you’d like a version with nuts or an extra flavor twist!