DOUBLE CHOCOLATE CRANBERRY COOKIES

DOUBLE CHOCOLATE CRANBERRY COOKIES image

Yield 48 cookies

Number Of Ingredients 12

Previous Next

250 ml (1 cup) dried orange-flavoured cranberries
30 ml (2 tablespoons) cranberry juice
375 ml (1 1/2 cups) all purpose flour
125 ml (1/2 cup) cocoa
2 ml (1/2 teaspoon) baking soda
2 ml (1/2 teaspoon) salt
170 g (3/4 cup) butter, softened
175 ml (3/4 cup) white sugar
125 ml (1/2 cup) brown sugar
2 eggs
10 ml (2 teaspoons) vanilla
250 ml (1 cup) semi-sweet chocolate chips

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.