Cranberry Decadent Cookies
Source of Recipe
Internet
Recipe Introduction
Dried cranberries and cinnamon transform this reverse chocolate chip cookie
into a holiday favorite. The coffee granules enhance the flavor of the
chocolate.
List of Ingredients
2 cups (500 ml) all-purpose flour
1/2 cup (125 ml) Dutch process cocoa powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/2 cup (125 ml) unsalted butter, softened
1/2 cup (125 ml) solid vegetable shortening, softened
1/2 cup (125 ml) granulated sugar
1 cup (250 ml) firmly packed light brown sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) instant coffee granules
1 cup (250 ml) dried cranberries
1 cup (250 ml) white chocolate chips
1 cup (250 ml) semi-sweet chocolate chips
Recipe
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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