Best Double Chocolate Cranberry Cookies Recipes

DOUBLE-CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper andlower thirds. Place 10 ounces chocolate in aheatproof bowl set over (not in) a saucepan ofsimmering water. Stir until melted; set aside.In a medium bowl, whisk together flour, cocoa,baking powder, and salt.
• In a large bowl, using an electric mixer, beatbutter and sugars until light and fluffy. Add eggsand vanilla; beat until combined. Beat in meltedchocolate. With mixer on low, gradually add flourmixture; beat just until combined (do not overmix).Fold in 6 ounces chocolate and cranberries.
• Drop dough by 1/4 cupfuls, 3 inches apart, ontoparchment-lined baking sheets. In batches, bakecookies until edges are dry and tops are cracked,15 to 17 minutes, rotating sheets halfway through.Let stand on sheets 3 minutes, then transferto wire racks to cool.

DOUBLE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
• Sift flour, cocoa, baking soda, and salt together in a bowl.
• Cream butter, brown sugar, and white sugar together with an electric mixer in a large bowl. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Gradually add flour mixture until combined. Mix in cranberries and chocolate chips.
• Place rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets. Flatten each ball slightly with a fork.
• Bake in the preheated oven until cookies are soft and tops are no longer glossy, 12 to 14 minutes. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.

DOUBLE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350°F.
• Using a hand mixer, cream together butter and brown sugar in a large bowl. Add the egg and vanilla and beat until thoroughly mixed.
• In a medium bowl, stir together oats, flour, cocoa powder, baking soda, salt, cinnamon and nutmeg. Slowly add dry ingredients to butter mixture, using the hand mixer set to lowest setting.
• With a spoon, stir in cranberries, sunflower seeds and chocolate chips. Drop cookie dough by the teaspoonful on a baking sheet lined with parchment paper.
• Bake cookies for 12 to 15 minutes. Remove from oven and let sit for 2 minutes before removing and placing on a cooling rack. The cooling rack should be on top of a baking sheet or wax paper - something to catch the icing drips.
• Meanwhile, in a small bowl, mix icing sugar, water and vanilla until smooth. If necessary, add tiny amounts of water until mixture can be drizzled. When cookies have cooled, dip a fork in the icing mixture. Let the icing lightly drizzle over the cookies, moving the fork back and forth above the cookies.

DOUBLE-CHOCOLATE CRANBERRY COOKIES

Steps:

• Heat oven to 350degreesF. In large bowl, break up cookie dough. Stir or knead in cranberries and pecans. Work with half of dough at a time; refrigerate remaining dough until needed.
• Drop dough by well-rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Repeat with remaining dough.
• Bake 9 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• In small microwavable bowl, microwave white chocolate chunks and oil on High 30 seconds. Stir; if necessary, microwave 10 to 15 seconds longer until smooth. Place melted chocolate in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag.
• Squeeze bag gently to drizzle white chocolate over cookies. Let stand until white chocolate is set, about 40 minutes. Store between sheets of waxed paper in tightly covered container.
• Dried cherries and macadamia nuts can be used in place of the dried cranberries and pecans.

JUMBO DOUBLE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, cocoa, baking powder and salt in small bowl, set a side.
• Beat butter, white sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks and cranberries.
• Drop dough by 1/4 cupfuls onto ungreased cookie sheets, 3 inches apart.
• Flatten dough with bottom of glass dipped in sugar.
• Bake 11-12 minutes.

DOUBLE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 175 degrees C. (350 degrees F). Place cranberries in a small bowl and pour over the cranberry juice. Cover with plastic wrap and microwave on medium, 1 - 2 minutes, to plump. In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, using an electric mixer, beat butter and both sugars for 2 - 3 minutes, until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture just until blended. Add cranberries with juice and chocolate chips. Drop by tablespoonfuls about 2.5 cm (1 inch) apart onto cookie sheets covered with parchment paper and bake 8 - 10 minutes. Cool on racks for 5 minutes.

JUMBO DOUBLE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, cocoa, baking powder and salt in small bowl, set a side.
• Beat butter, white sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks and cranberries.
• Drop dough by 1/4 cupfuls onto ungreased cookie sheets, 3 inches apart.
• Flatten dough with bottom of glass dipped in sugar.
• Bake 11-12 minutes.

DOUBLE CHOCOLATE-CRANBERRY COOKIES

Steps:

• Mix dry ingredients in a bowl. In seperate bowl beat sugar with butter. Combine 2 mixtures, then mix in cranberries and chocholate. Bake 350 for 8 minutes