Cranberry White Chocolate Chip Pistachio Cookies

Melt butter in microwave in 10-second increments until fully dissolved.

Combine flour, baking soda, cornstarch, and salt in medium mixing bowl and whisk to combine, set aside.

Cream butter and sugars for 2 minutes until fully incorporated. Add eggs one at a time and mix until just combined. Add vanilla.

Gradually fold in flour roughly one cup at a time until dough is slightly tacky. Fold in chocolate chips, cranberries, and pistachios. Wrap dough in plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 350ºF. Portion out cookie dough on lined baking sheet and bake cookies for 8–9 minutes, or until barely golden grown. Let cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.