These chewy cranberry white chocolate cookies offer a perfect balance of tart cranberries and sweet white chocolate with an irresistibly chewy texture. Easy to make and perfect for holiday treats, gatherings, or everyday indulgence.
If cookies spread too much, chill dough for 30 minutes before baking. For more moisture, add an extra egg yolk. Use cornstarch for chewy texture. Avoid overmixing dough to prevent toughness. Store cookies in an airtight container with a slice of bread to keep moist longer.
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