Cranberry Decadent Cookies Recipe at MyDish

Cranberry Decadent Cookies

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Method

  • Preheat oven to 350 F (180 C). Grease two baking sheets or line them with parchment paper. Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.

  • In a large bowl beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before additions. In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture, beat to combine. Gradually add dry ingredients, mixing until combined. Stir in white chocolate chips, semi-sweet chocolate chips, and dried cranberries.

  • Drop 1 tablespoon (15 ml) of dough at a time onto baking sheets, spacing cookies about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.

  • Store in airtight containers at room temperature for up to 1 month. Makes about 48 cookies. These cookies are excellent for shipping.

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    Ingredients

    • 2 cup all-purpose flour
    • ½ cup cocoa powder
    • 1 tsp. ground cinnamon
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ½ cup unsalted butter softened
    • ½ cup solid vegetable shortening softened
    • ½ cup granulated sugar
    • 1 cup light brown sugar
    • 2 large eggs
    • 1 tsp. vanilla extract
    • 1 tsp. instant coffee granules
    • 1 cup white chocolate chips
    • 1 cup chocolate chips
    • 1 cup dried cranberries

    By Views 1099  Added Sun Aug 31 2008


    Dried cranberries and cinnamon transform this reverse chocolate chip cookie into a holiday favorite. The coffee granules enhance the flavor of the chocolate.

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