Step by step

Method

6 steps

1. 1

   Preheat oven to 375 degrees F (190 C) and cream butter in a large bowl or Kitchenaid mixer. Add sugars and beat until light and fluffy, scraping down sides as needed.

2. 2

   Add egg, vanilla, sea salt and beat again.

3. 3

   Sift in whole wheat flour and baking soda and mix until well incorporated, scraping down sides again as needed.

4. 4

   Add white chocolate and cranberries and stir until well combined. Then chill dough for 10 minutes while oven continues preheating.

5. 5

   Shape cookies into rounded 1 Tbsp balls, press down slightly onto a parchment-lined or un-greased cookie sheet and sprinkle with sea salt (I recommend a healthy pinch).

6. 6

   Bake for 10-12 minutes, remove and let set on sheet for 2-3 minutes and then transfer to a cooling rack to cool completely. These are excellent served immediately or the next day and would also keep well in the freezer for several weeks.