1-Getting ready: get the unsalted butter, packed light or dark brown sugar, and granulated sugar together until creamy, which takes about 2 minutes, to create a smooth base.

2-Add ingredients: add the large egg and pure vanilla extract, mixing well to incorporate everything evenly.

3-Whisk dry ingredients: in a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to ensure the dry ingredients are well combined.

4-Mix dry into wet: Gradually mix the dry ingredients into the wet mixture at low speed until just combined, avoiding overmixing to keep the dough tender.

5-Fold in mix-ins: Fold in the white chocolate chips and dried cranberries gently, then cover and chill the dough in the refrigerator for 1 to 4 hours this step is key for flavor and texture.

6-Preheat and prepare baking sheet: preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats for easy cleanup.

7-Scoop dough: Scoop the dough into balls using about 1.5 tablespoons per ball, and roll them slightly by hand to form thick, textured balls.

8-Arrange and bake: Place the dough balls 3 inches apart on the baking sheets, then bake for 11 to 12 minutes until the edges are lightly browned but the centers remain soft.

9-Optional decoration: Once baked, optionally press extra white chocolate chips and dried cranberries into the warm cookies for a decorative touch.

10-Cool cookies: Finally, cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.