Step 1

Add the butter, brown sugar, and granulated sugar to a bowl. Beat with an electric mixer until well combined and fluffy, about 2 minutes.

Step 2

Mix in the egg and almond extract until the egg is fully incorporated.

Step 3

Add the flour, cornstarch, baking soda, and salt, and mix until just combined.

Step 4

Add the white chocolate chips and dried cranberries, and carefully fold in with a spatula.

Step 5

Scoop golf ball-sized balls of dough onto a baking sheet that's lined with a silicone mat or parchment paper. Place the baking sheet in the fridge for 30 minutes to chill.

Step 6

While the dough chills, preheat the oven to 350º F.

Step 7

Bake the cookies for 9-11 minutes, until just set. If they're baking unevenly, rotate the baking sheet halfway through.

Step 8

Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack. Let cool completely before eating.