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Cranberry-Chocolate Chippers




Source of Recipe


Internet


List of Ingredients




1/2 cup walnut halves
1 cup plus 2 tablespoons bleached all-purpose flour
1/2 teaspoon baking soda
2 scant tablespoons zest from 1 large orange, removed in lengthwise strips with a vegetable peeler, finely chopped
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons light brown sugar, firmly packed
8 tablespoons unsalted butter
1 large egg
1/4 teaspoon pure vanilla extract
11/2 cups fresh cranberries
1 cup semi-sweet chocolate chips


Recipe



Place the walnuts on a cookie sheet and bake them, stirring occasionally, for about 10 minutes or until lightly browned. Cool completely.

Preheat the oven to 375 degrees.

Soften the butter. Coarsely chop the cranberries and walnuts. In a small bowl, sift together the flour and baking soda, then whisk together to mix evenly. Set aside.

In a mixing bowl, cream the sugars and butter until light and fluffy. Beat in the egg, orange zest and vanilla extract until blended, scraping the sides of the bowl. On low speed, gradually beat in the flour mixture just until incorporated. Add the walnuts, cranberries and chocolate chips and beat just until blended.

Drop the batter by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets.

Bake for 20 minutes. The cookies should still be soft. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Allow the cookies to cool on the sheets for a few minutes. When they are firm enough to lift, use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. Makes 21/2 dozen.