Ingredients:

  • 1 cup (225g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) coconut sugar or light brown sugar, packed
  • 1/4 cup (50g) cane sugar
  • 1 large egg, room temperature
  • 1 tbsp vanilla bean paste
  • 2 1/4 cups (280g) all-purpose flour
  • 1 cup (120g) dried cranberries, roughly chopped
  • 3/4 cup (130g) white chocolate chips
  • 1 tbsp orange zest, freshly grated
  • 1/2 tsp sea salt
  • 1 tsp baking soda

Instructions:

  1. Place the 1 cup of butter in a small saucepan over low heat until completely liquid and just starting to bubble.
  2. Pour the butter into your mixing bowl and let it sit for 5 minutes until lukewarm to the touch.
  3. Add the coconut sugar and cane sugar to the butter, stirring vigorously until the mixture looks like wet sand.
  4. Stir in the room temperature egg, vanilla bean paste, and orange zest until the batter is glossy and smooth.
  5. Add the flour, sea salt, and baking soda directly into the bowl.
  6. Stir with a spatula until no streaks of white flour remain. Note: Don't overwork it, or the cookies will become tough.
  7. Add the chopped cranberries and white chocolate chips, folding gently until evenly distributed through the thick dough.
  8. Use a tablespoon to scoop rounded balls onto a parchment lined sheet, spacing them 2 inches apart.
  9. Place in a preheated 350°F oven for 10 minutes until the edges are a deep mahogany and the centers look slightly underdone.
  10. Let the cookies sit on the hot pan for at least 5 minutes until they firm up and become easy to lift.