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Cranberry Decadent Cookies




Source of Recipe


Elaine


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) white chocolate chips
1 cup (250 ml) semi-sweet chocolate chips
1 cup (250 ml) dried cranberries



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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