3/4 cup unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg, at room temperature
1 tsp vanilla extract
1 tsp orange zest
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
3/4 cup dried cranberries
Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg, vanilla, and orange zest. Scrape down the sides as needed.
On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.
Preheat oven to 350 degrees F.
Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.
NOTE: If I don't have oranges in the house, I just add an extra teaspoon of vanilla in place of the orange zest. Also, I LOVE cranberries with semi-sweet chocolate, so sometimes I use regular chocolate chips instead of white chocolate chips.