Ingredients
Units
Scale
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoons orange zest
- 3/4 cup unsalted butter, melted and cooled for a few minutes
- 1 large egg and 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup white chocolate chips, plus an extra handful for additional topping
- 3/4 cup dried cranberries, plus an extra handful for additional topping
Instructions
- In a large bowl, whisk together the flour, baking soda, cornstarch, and salt.
- In a medium bowl, add the sugars and orange zest. Rub the zest into the sugars with your fingers until combined and fragrant. Add the melted butter and whisk until smooth. Mix in the eggs and vanilla.
- Add the wet ingredients to the dry and mix with a spatula until just combined. Add in the white chocolate chips and dried cranberries and mix until combined.
- Cover the dough and chill for ~2 hours.
- Let the chilled dough sit out for 10-15 minutes. Meanwhile, preheat the oven to 325° F and line baking sheets with parchment paper.
- Scoop dough and shape into balls sized 1 and 1/2 tablespoons, but make them a little bit taller than the width. Place about 6 to a baking sheet.
- Bake for 13-15 minutes, until cookies are just starting to get a very light brown.
- Once removed from the oven, press extra white chocolate chips and dried cranberries into the cookies. Transfer to a wire rack to finish cooling.