Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh orange zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes on medium-high speed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the fresh orange zest until fully combined and fragrant.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Using a sturdy spatula, gently fold in the dried cranberries and the white chocolate chips until they are evenly distributed throughout the cookie dough.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set properly so they stay chewy.
- Cook Time: 27 minutes
- Diet: Vegetarian