Cranberry Chocolate Chip Cookies
Cranberry Chocolate Chip Cookies ~ slightly crisp bottom, soft inside with a delicious blend of semi sweet chocolate and tangy dried cranberries.
I was literally like a kid turned loose in the candy store today on the hunt for baking supplies for a virtual cookie swap I was invited to join. A virtual cookie swap is collection of cookie recipes from some amazing bloggers. What’s not to like, right? I was flattered that a non-baker like myself would be asked so I jumped ~ with both feet and accepted ~ then stressed because the cookie bar was set high!
I almost wore out the tile floor in the baking aisle of the local grocery store, but finally decided on Cranberry Chocolate Chip Cookies ~ a classic, with a twist. One bite of the raw dough convinced me I made the right decision.
You all know I don’t normally (or even abnormally) bake. I have a few desserts here on the blog, but they’re semi-homemade, to coin the Food Network’s Sandra Lee. Cranberry Chocolate Chip Cookies are actually from scratch and are so good I’m almost at a loss to describe them. Of course, my mouth is full of cookies right now, so that may be part of the problem.
For a while I was fixated on a cookie recipe that called for Nutella. So I bought a really large jar of Nutella. . .and worked my way through it, sometimes slathering it on a graham cracker like a 5-year-old; other times just licking it straight off a teaspoon, like. . .well, I’m not quite sure. Any-hoo, Nutella is my kryptonite. Moving on. . .
Then this morning as my husband was toasting a cinnamon raisin English muffin ~ the smell alone got me out of bed and downstairs for some waiting coffee ~ we started talking about how the English muffin people should make blueberry English muffins or wait, how about cranberry?
One thought led to the next and I was reminded that one of my favorite flavors (in addition to Pumpkin Spice but that’s so yesterday) is cranberry. I add them to a lot of recipes in the fall and winter and who doesn’t love fresh-baked chocolate chip cookies, so Cranberry Chocolate Chip Cookies were born, er baked.
The recipe is super simple and I’ll tell you from experience, Cranberry Chocolate Chip Cookies go really well both with a large glass of milk or a large cup of coffee but if you get an urge to dunk them in wine, no one will judge you. Either way, even if you’re like me and don’t normally bake, it’s the holiday season which magically brings out the baker in all of us.
This recipe is a collection is ideas starting with the back of the Nestles Toll House chocolate chip bag as well as Pinterest, the place where other great ideas come from. Thankfully, our local YMCA was having a bake sale; the only thing that prevented me from devouring every last one.
Cranberry Chocolate Chip Cookies Ingredients:
- 2 cups of flour
- 1 teaspoon of baking soda
- pinch of salt
- 3/4 cup of butter, room temp
- 1/2 cup of brown sugar, packed
- 1/2 cup of granulated sugar
- 1 1/2 teaspoons of vanilla
- 1 egg
- 1 cup of dried cranberries
- 1 cup of semi sweet chocolate chips
- 1/2 cup of pecans, rough chopped
Combine the dry ingredients (flour, baking soda, salt) in a small bowl.
In a medium bowl cream together the butter, sugars and vanilla using a mixer then fold in the egg. Gradually add the flour mixture then stir in the chocolate chips, cranberries and pecans by hand.
Using a teaspoon or melon baller, scoop the cookies onto an ungreased baking sheet.
Bake at 350° 9-11 minutes until they’re lightly brown on the edges. This is me waiting for the cookies to come out of the oven.
Remove from the oven and leave the cookies on the baking sheet 2 (timed) minutes then remove to a cooling rack. This crisps up the bottom of the cookies perfectly while maintaining a soft center.
Enjoy!
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Cranberry Chocolate Chip Cookies
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- pinch salt
- 3/4 cup butter room temp
- 1/2 cup brown sugar packed
- 1/2 cup owhite sugar
- 1 1/2 teaspoons vanilla
- 1 egg
- 1 cup of dried cranberries
- 1 cup of semi sweet chocolate chips
- 1/2 cup of pecans rough chopped
Instructions
- In a small bowl combine the flour, baking soda and salt.
- In a separte medium size bowl using a mixer cream together the butter, brown sugar, granulated sugar and vanilla.
- Fold in the egg then gradually add the flour mixture.
- Stir in the chocolate chips, cranberries and pecans by hand.
- Using a teaspoon or melon baller, scoop the cookies onto an ungreased baking sheet.
- Bake at 350° 9-11 minutes or until light golden brown.
- Remove from the oven and leave the cookies on the baking sheet 2 (timed) minutes then remove to a cooling rack.
Comments
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JD - altamontefamily.com
November 15, 2016
Simply amaze balls! Now, I just need to pair ’em with white chocolate mocha and I’ll be in dreamland. Cookie dreamland. Oh, and I’m crushin’ on the Cookie Monster Chef right now! That guy’s pretty techy these days! PS. Love that Michigan Home Sign!!!!! Thanks for sharing this recipe for this coming week’s #CookieSwappinGood 🙂
Bernie
November 16, 2016
Hey JD! I love that description – amaze balls!! Paired with white chocolate mocha — chocolate on chocolate – I like how you roll!! I really love the sign too – the artist is local and super talented. It’s great to support small businesses!! It’s really been my pleasure participating in #CookieSwappinGood – that YOU for encouraging me to get out of my comfort zone!
Mary
November 15, 2016
Those cookies look perfect…..crispy bottoms!!! I used to bake a lot when my kiddos were at home. I will definitely be making these for Christmas. Pinned. Thanks, Bernie. Have a really good week!
Bernie
November 16, 2016
Hi Mary! These cookies are what I’d call dangerous perfection. I froze some but they’re quickly dwindling down since I’ll have a couple every night after dinner! I hope you do make them — enjoy! The holidays will be here before we know it 🙂
ZapNear
January 2, 2017
I’m going to give these a go as they look really good, but going to use blueberries instead, I’ll let you know how they turn out!
Deb
June 11, 2017
350 or 375? Both Temps are listed
Bernie
June 13, 2017
350 — thank you – correcting now! 🙂