Cranberry, Orange and White Chocolate Chunk Cookies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup brown sugar packed
• 0.3 cup butter softened
• 1 cup cranberries fresh whole coarsely chopped (unthawed)
• 1  eggs 
• 1.5 cups flour all-purpose gold medal®
• 1  orange zest grated
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 2 teaspoons vanilla 
• 0.5 cup chocolate chips white

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• hand mixer

Directions

1. Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl, beat butter, sugar, brown sugar and orange zest on medium speed of the electric mixer until well blended. (The mixture will have the consistency of wet sand.)
2. Add the egg and vanilla and beat until smooth.
3. In a small bowl, stir together the flour, baking powder, baking soda and salt.
4. Add to the sugar mixture and stir by hand until almost combined; add the cranberries and white chocolate and stir just until blended.
5. Drop spoonfuls of dough about 1 inch apart on a cookie sheets.
6. Bake 12 to 14 minutes, until light golden and set around the edges but still soft in the middle.
7. Let set on cookie sheet 1 to 2 minutes.
8. Transfer to a wire rack to cool.