Cranberry and Ginger White Chocolate Chip Cookies

No need to preheat the oven yet, this dough needs to chill!

Place the ginger, cranberries and chocolate chips into a medium-sized bowl and stir briefly. Add in the flours, cornstarch, baking soda and salt and stir until everything is coated in flour. Set aside.

Place sugars and butter into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.

Add in the eggs and vanilla extract, scraping sides as necessary, and mix until well incorporated, about 1 minute on medium-high speed. Tip in the flour mix and mix on low until a soft dough forms.

Tip the dough into a medium-sized bowl, cover with cling film and place in the fridge for at least 6 hours, overnight if possible.

Once chilled, preheat oven to 350ºF and line 3 baking trays.

Using a 1 1/2 tablespoon cookie scoop, place dough balls 2 inches apart, flatten dough balls ever so slightly with a clean hand.

Place in the oven for 9–11 minutes, until risen, golden around the edges and still soft in the middle. You want them to have a slight sheen when the light of the oven hits them, not be sunken and greasy looking (that means they’re not quite done!).

Leave to cool on the trays completely, then keep in an airtight container at room temperature for 5 days.