Cranberry and White Chocolate Chip Cookies

Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.

Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes.

Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.

Add the cranberries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.

Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray.

Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure) and place them on the baking sheet, spaced at least 2 inches apart.

Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool (The cookies shown in the photos were baked for 9 minutes and have chewy edges with soft pillowy centers. For crunchier cookies, extend baking time by 1 to 2 minutes).

Allow cookies to cool on the baking sheet for 10 minutes before removing.