Cranberry White Chocolate Chip Cookies

• 8 ounces, weight Butter
• 1-1/2 cup Brown Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Sea Salt
• 1/2 teaspoons Baking Powder
• 1 cup Dried Cranberries
• 10 ounces, weight White Chocolate Chips

1. Preheat oven to 350u0b0F. Line 2 baking sheets with parchment paper and set aside.
2. In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the cranberries and white chocolate chips and combine. Refrigerate batter for 1 hour.
3. Using a 1-inch scoop, scoop 12 cookies onto each parchment-lined baking sheet. Transfer sheets into the oven and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from the oven, transfer to a cooling rack. Repeat the process for the remaining dough.

weight butter, brown sugar, eggs, vanilla, allpurpose, baking soda, salt, baking powder, cranberries, weight white chocolate chips

Taken from tastykitchen.com/recipes/desserts/cranberry-white-chocolate-chip-cookies/ (may not work)