Pre heat your oven to 350℉ and line your baking sheets with parchment paper.
In a large bowl add your softened butter, brown sugar and sugar and mix until light and fluffy.
Add your eggs and vanilla extract and mix until well combined.
Next, add your all purpose flour, cornstarch, baking soda, baking powder, and salt and fold in until just combined.
Pour in your white chocolate chips, chopped pistachios, and dried cranberries. (Be sure to save some for the tops of your cookies) Stir them in.
Scoop out your cookie dough into 1-2 inch balls and place on your baking sheets a few inches apart to prevent from spreading into each other when they bake. Top with extra chocolate chips.
Chill cookie dough balls in the fridge for about 15 minutes before baking. (optional)
Bake at 350℉ for 8-10 minutes and remove from oven just before cookies start to set. Using a round cookie cutter scoot in the edges of your cookies to prevent from spreading and to make them all round.
Place back in oven to finish baking for 1-2 minutes. Be sure to not over bake if you like soft and chewy cookies. Cookies will still continue too bake slightly on the hot pan once removed from oven.
Top with flaky sea salt (optional but this adds more flavor and helps balance the sweetness) and let set.
Share & enjoy!!
