Preparation

• In a large bowl using a handheld mixer or stand mixer, beat the butter for 1 minute until smooth and creamy. Add brown sugar and granulated sugar, mixing until fluffy. Beat in egg and vanilla on high speed.
• In a separate bowl, whisk flour, cornstarch, baking soda, and salt together. Slowly mix into wet ingredients until combined. Add white chocolate chips, cranberries, and pistachios, mixing on low until evenly disbursed.
• Cover dough tightly and chill in the refrigerator for at least 2 hours up to 2 days.
• Remove dough from refrigerator and let sit at room temperature for 10-30 minutes. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
• Scoop and roll dough into balls, about 1 tablespoon each. Bake for 8-10 minutes until edges are golden but centers are soft. Cool for 5 minutes on the sheet before transferring to a cooling rack.