White chocolate chip cranberry cookies

Heat the oven to 375F and line two baking sheets with parchment paper.

Whisk the flour, baking soda and kosher salt together in a medium bowl and set aside.

Put the very soft butter, the granulated sugar and the light brown sugar in the stand mixer bowl.

Mix on medium until light and fluffy, about three minutes, scraping down as needed.

Crack the eggs into a small bowl to check for shell, then add them one at a time.

Mix in the vanilla.

Add some of the flour and mix on low until almost combined, leaving flour streaked through the shaggy mixture. Scrape the bowl down.

Add the dried cranberries and the white chocolate chips, reserving a handful of each, stir through and let the mixer finish combining on low.

Scoop about two tablespoons per cookie onto the lined baking sheets, rolling them briefly if wanted.

Bake 10 to 12 minutes; at the eight or nine minute mark press in the reserved cranberries and white chocolate chips so they keep their colour rather than caramelising and darkening.

Cool in the pan a few minutes, then transfer to a wire rack to cool completely.