Chocolate and cranberries are a perfect match! Here’s a very easy recipe for some little, chewy cookies that combine both. Here is what you are going to need for these:
Makes about 6 dozen
1 cup unsalted butter – room temperature
2 eggs – room temperature
2/3 cup sugar
2 tsp. vanilla
½ cup dark brown sugar or ¼ cup dark corn syrup
2 ½ cups white flour
1 tsp. salt
1 tsp. baking soda
12 oz. semi-sweet chocolate chips
1 cup dried cranberries
Preheat oven to 350 degrees and line some baking sheets with parchment paper or silicone liners.
Place the butter, eggs, vanilla and sugars (or corn syrup if using) in a bowl. Mix until evenly creamed.
Add the flour, salt and baking soda. Beat until well incorporated. Do not over-beat.
Add the chocolate chips and cranberries. Beat only until it is all mixed well.
Scoop out your cookie dough – 2 inches apart – onto your cookie sheet. Bake for about 8 minutes – until lightly browned.
Remove cookies from oven and allow cooling on sheet for 2 to 3 minutes. Carefully transfer them to a wire cooling rack. Cool down completely and enjoy!
These cookies will freeze beautifully and will keep for about 4 days in an airtight container.
4 cookies – CALORIES 315.65; FAT 16.69 grs (sat 10.04; mono 4.76; poly 0.789); PROTEIN 3.4 grs ; FIBER 1.96 grs; CARBS 41.62 grs; CHOLESTEROL 47.80 mg; IRON 1.56 mg; SODIUM 212.24 mg; CALCIUM 18.98 mg