1C (7.90 oz) (225 gr)unsalted butter, at room temperature
3/4C (5.30 oz) (150 gr)granulated white sugar
3/4C (5.30 oz) (150 gr)brown sugar
2eggs, big
2tsp (0.34 fl oz) (10 ml)vanilla extract
The zest of 1 orange
2C (12 oz) (340 gr)white chocolate chips, or chunks
1C (4.90 oz) (140 gr)dried cranberries
Instructions
I a medium size bowl sift together the flour, baking soda and salt and set aside until needed.
In a big bowl, using an electric mixer, cream together the two types of sugar and butter for 3 minutes until you get a fluffy and lighter in color mixture.
Mix in the eggs, vanilla extract and orange zest, and beat for one more minute until it all comes together.
Add in the flour mixture and combine with a rubber spatula mixing from the outside in until you get a soft dough. Fold in the white chocolate and cranberries using the same spatula until well integrated. You can leave some white chocolate and cranberries on the side, to add on top of the cookies right before baking.
Wrap the dough with kitchen plastic wrap and put in the fridge for at least 2 hours or overnight.
Once the time has passed, preheat the oven to 375º F (180º C) and line a big baking sheet with parchment paper.
Portion the dough into 30 balls the suze of about 2 tbsp and place them on the baking sheet about 1.90 inches (5 cm) apart from each other, because they expand while baking. Place the remaining white chocolate and cranberries on top of each cookie as you please, and press a little.
Bake the cookies for 10 to 12 minutes until they look firm and slightly golden brown on the edges, but look not completely done in the middle.. Take them out of the oven and let them cool down on a cooling rack.
You can store the cookies in a container with a lid for up to 1 week.