Ingredients:

  • 280g all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 0.5 teaspoon sea salt
  • 170g unsalted butter, softened
  • 100g light brown sugar, packed
  • 50g granulated sugar
  • 2 large oranges, zested
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup dried cranberries, slightly chopped

Instructions:

  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine 50g granulated sugar with the zest of 2 large oranges. Rub together with your fingertips until fragrant.
  3. Add 100g light brown sugar and 170g softened unsalted butter to the orange-infused sugar. Beat for 2 minutes until the mixture looks pale and fluffy.
  4. Mix in 1 large egg and 1 teaspoon pure vanilla extract. Beat until the mixture is silky and fully combined.
  5. In a separate bowl, whisk 280g all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, and 0.5 teaspoon sea salt.
  6. Gradually add the dry ingredients to the wet. Mix until only a few streaks of flour remain.
  7. Add 1 cup slightly chopped dried cranberries. Fold gently with a spatula until evenly distributed.
  8. Scoop 1.5 tablespoon balls onto the prepared baking sheet. Leave 2 inches of space between each.
  9. Place in a 350°F (180°C) oven for 10 minutes until the edges are just set and turning light golden.
  10. Let them rest on the pan for 5 minutes. They will firm up as they sit.
  11. Move to a wire rack to cool completely to achieve that satisfying edge shatter.