Cranberry Orange White Chocolate Cookies

• Preheat oven to 350°F / 175°C. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Place 3/4 cup butter, 3/4 cup packed brown sugar, and 1/3 cup granulated sugar in a large bowl or the bowl of a stand mixer. Beat together with a paddle attachment or hand mixer on medium-high speed for about 2 minutes. The mixture should become lighter in color as air is incorporated into it.
• Mix in 1 egg and 1 Tbsp orange juice on a medium speed. Scrape the sides and bottom of the bowl with a rubber spatula as needed to make sure everything is fully mixed together.
• Sift 2 cups flour, 1 Tbsp cornstarch, 1 tsp baking soda, and 1/2 tsp salt into the butter/egg mixture. If you don't have a sifter, whisk together the dry ingredients in a large bowl, then add them to the batter. Mix on a low speed until just combined. The cookie dough will be quite thick, but that's how it's supposed to be.
• Add in 1 cup of dried cranberries, 3/4 cup white chocolate chips, and 2 Tbsp of orange zest. It's a lot of mix-ins, but trust me it's the perfect amount! Beat on low until combined.
• Scoop out cookie dough balls that are about 1 1/2 Tbsp of dough each. These cookies spread a bit while they bake, so place the cookie dough scoops about 2-inches apart on the prepared baking sheets.
• Bake for 11-13 minutes or until the edges just begin to brown. The sweet spot in my oven is 12 minutes! The centers of the cookies will still look soft, but that's what we want! The cookies will continue to bake and firm up as they sit on the hot cookie sheet and cool.
• Let the cookies cool fully on the baking sheets. While they're still warm, press additional white chocolate chips and dried cranberries into the cookies (optional but makes them look so pretty!). Top the cookies with a sprinkle of fresh orange zest, then enjoy! Leftover cookies can be stored at room temperature for up to 1 week in an airtight container.