Ingredients:

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) white chocolate morsels or chopped white chocolate
  • 3/4 cup (75g) dried cranberries
  • 1/2 cup (62g) salted pistachios, shells removed

Instructions:

  1. In a large bowl with a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 1 minute, until smooth and creamy.
  2. Add the brown sugar and granulated sugar; mix on medium-high speed until fluffy and light in color.
  3. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
  4. In another bowl, whisk together the flour, cornstarch, baking soda, and salt until combined.
  5. On low speed, gradually mix the dry ingredients into the wet ingredients until just combined—note that the cookie dough will be quite thick.
  6. Gently fold in white chocolate chips, dried cranberries, and pistachios using low speed for about 5-10 seconds, ensuring even distribution.
  7. Cover the dough tightly with aluminum foil or plastic wrap; chill in the refrigerator for at least 2 hours, up to 2 days—chilling is mandatory!
  8. After chilling: Remove cookie dough from fridge; let it sit at room temperature for about 10 minutes, or up to 30 minutes if chilled longer than two hours.
  9. Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
  10. Scoop about 1 tablespoon of dough each, rolling it into balls.
  11. Bake for approximately 8-10 minutes, until edges are barely golden brown—the centers should look extremely soft when you remove them from oven.
  12. Allow cookies to cool on their sheet for 5 minutes before transferring them to a cooling rack to cool completely.