How to Make Cranberry White Chocolate Chunky Cookies

• In the mixing bowl, add butter and both sugars. Whip on low speed until all is combined.
• Add egg and whip again.
• Sift flour, baking powder, baking soda, and salt into the butter mixture. Using a spatula, mix the batter.
• Add dried cranberries and white chocolate chips. Mix again until all are combined.
• Using an ice cream spoon and a kitchen scale, if necessary, divide the batter into eight parts. These are Chunky Cookies, and they need to be big.
• Form balls from each part of the batter with your hand.
• Place cookie balls on the baking sheet and cover with the plastic wrap. Refrigerate the cookie ball for 8-12 hours or overnight.
• Bake at 365°F (185^oC) convection oven for 18-20 minutes. In the regular oven on "bake" setting at 350°F (175^oC) for 15-18 minutes. Do not overbake cookies. Check with the inserted toothpick in the center, if necessary. Cookies need to be light brown on the top.
• After baking cookies, remove them to the wire rack and let them cool to room temperature.