1. After the butter is softened and beaten, add white sugar and brown sugar and mix until beaten
2. Add eggs and vanilla extract, mix on high speed until uniform
3. Sift the flour, mix well with corn flour, baking soda, and salt, then add it to 2 and then use a spatula to mix into a uniform batter
4. Cut the white chocolate and milk chocolate, or use chocolate beans directly
5. Stir in the chocolate and cranberries evenly in the batter, cover with plastic wrap and put in the refrigerator for at least 2 hours
6. Take out the batter, return to temperature for 10 minutes at room temperature, preheat the oven to 176 degrees Celsius, scoop out one teaspoon each time, roll into small balls and place on the baking tray
7. Bake at 176 degrees Celsius for 8 to 10 minutes, and the baked cookies will take on a hemispherical shape. Use a spoon to gently flatten the cookies while they are hot, then transfer to a rack to cool down.
8. Freshly baked cookies will be very soft, and the cooled cookies will be crispy on the outside and chewy on the inside. Cookies can be sealed and stored for about 1 week.
Tips:The batter can be refrigerated for more than 2 hours or even overnight. Just extend the batter to 30 minutes before baking.
