Perfect for any time, these cookies are soft, chewy and easy to make. The combination of dark chocolate and cranberry is delicious. As an option, add in pecans for an extra delightful crunch!
10 mins per oven batch
25 - 45 mins
measuring spoons and cups
medium and large bowl
¾ cup (175 mL) unsalted butter, room temperature
¾ cup (175 mL)packed brown sugar
¾ cup(175 mL)white sugar
2 tsp (10 mL)vanilla extract
2eggs, room temperature
2 ½ cups (625 mL)all-purpose flour
½ tsp (2.5 mL) salt
1 tsp (5 mL)baking powder
1 tsp (5 mL)baking soda
1 ½ cup (375 mL)dried cranberries
1 cup (250 mL) dark chocolate chunks or chips
Optional topping: ½ cup(125 mL)pecans, chopped
Preheat the oven to 350°F (177°C). Whisk the all-purpose flour, salt, baking powder, and baking soda in a medium bowl and set it aside.
Using a stand mixer or handheld mixer, cream the butter and both sugars together. Add in eggs and vanilla extract and beat until smooth. Using a spatula, scrape the sides of the bowl to ensure the mixture is well combined
Slowly add the dry ingredients to the wet ingredients, beating well after each addition.
Once the dough is fully combined, add in the dried cranberries, dark chocolate chunks, and pecans and mix to incorporate.
Make rounded dough balls using a 1 tbsp (15 mL) cookie scoop. Using the bottom of a glass or your hands, press down on the dough balls to create a 2cm high round disk shape. If desired, top with additional pieces of chocolate, cranberries and pecans.
Place the cookie dough disks on a cookie sheet, allowing room to spread. Bake for 9 – 11 minutes. Cookies will have a slightly golden bottom. Allow to cool for one minute on the pan, and then transfer to a cooling rack. Enjoy with a tall glass of milk!
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!