Cranberry White Chocolate Chip Cookies

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.

In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the cranberries and white chocolate chips and combine. Refrigerate batter for 1 hour.

Using a 1-inch scoop, scoop 12 cookies onto each parchment-lined baking sheet. Transfer sheets into the oven and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from the oven, transfer to a cooling rack. Repeat the process for the remaining dough.