White Chocolate and Cranberry Cookies

Beat the softened butter together with the brown sugar and granulated sugar.

Add the egg and vanilla extract, mixing until smooth and well combined.

In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.

Fold the dry ingredients into the butter mixture just until incorporated.

Gently fold in the white chocolate chunks and dried cranberries.

Cover the dough and chill in the refrigerator for 30 to 60 minutes.

Divide the dough into 80-82 g portions, shape into balls, and place them on a baking sheet with plenty of space between them.

Bake at 180°C (350°F) for 10-12 minutes until the edges are golden, keeping the centers still soft.