Chocolate Chip Cranberry Cookies
I’ve been trying to be good, trying to avoid the temptation to bake (and eat) as many cookies as possible – since it is that time of the year. However when I saw the /52weeksofcooking challenge required the use of cranberries I could resist making a sweet treat. Many moons ago I worked at a certain coffee chain known for serving a cranberry bar that one might describe as blissful. My original plan was to recreate those bars in a cookie form, but that was before embarking on a journey to find white chocolate chips – a journey that was unsuccessful. So I decided to do a very scientific taste test to see what type of chip would go best with the dried cranberries. In the end I went with milk chocolate chips, with dark chocolate chips winning first runner-up (butterscotch and semi-sweet were the other competitors).
- 1 cup 2 tbsp all purpose flour
- 1/2 tsp baking soda
- 1/2 cup unsalted butter (or margarine), softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup milk chocolate chips
- 3/4 cup dried cranberries - use unsweetened for best results
- 1/2 cup powdered sugar
- Mix the flour and baking soda in a small bowl and set aside.
- Cream the egg with the white and brown sugar for 3 minutes. Add in the egg, vanilla extract, and salt and mix well.
- Slowly add in the dry ingredients, being careful to not over mix. Place in the fridge for at least thirty minutes.
- Preheat oven to 375. Pour the powdered sugar in to a shallow bowl. Roll the cookie dough in to two inch balls and gentle roll in the powder sugar.
- Place on cookie sheet and bake for 8 minutes. Remove from oven and allow cookies to rest on sheet for 5 minutes before removing to a cooling rack.
I still plan to try these again with the white chocolate chips, for scientific reasons of course!