Soft-baked white chocolate cranberry cookies

3/4 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
3/4 cup dried cranberries

    In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for one minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
    In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries  mix on low for 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least two hours and up to two days.
    Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 to 30 minutes.
    Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
    Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about one heaping Tablespoon of dough each, into balls. Place 10-12 on each baking sheet. Bake in batches for 10-11 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.