Ingredients
-
1
-
2
-
1 1/2
-
1/2
-
1/2
-
1/2
-
3/4
-
3/4
-
1/2
-
2
-
2
-
1
-
-
-
Directions
Cranberry Chocolate Cookies, Awesome for thanksgiving, A-Mazing!!! Do not wait until Thanksgiving to make these!!! These were simply delicious! If you love chocolate w/ fruit in it – you will love these They are soft and moist and have the most wonderful fruity chocolatey flavor They aren’t overly sweet – but just the right balance Plumping the cranberries in the OJ makes such a terrific difference Here’s all I did differently – I thought 1/2 cup (2 sticks) butter would be plenty, so I cut that back a bit I sifted the 1/2 cup cocoa (used Ghirardelli unsweetened) – and used Hershey’s special dark chocolate chips, just b/c we like dark chocolate And I toasted some walnuts and threw them in too Only issue – the dough was pretty soft – almost like a nice thick brownie (these would also be great as a bar cookie/brownie, btw ) Anyhow, as such, the first batch of cookies were too thin next time I’ll plan to fridge the dough for a bit first – I did fridge it after the first batch – and then the rest turned out just perfect! These will be made again and again Perfectly perfect!!! Thank you!
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Steps
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1
Done
|
Preheat Oven to 350 F Degrees Grease Cookie Sheet and Set Aside. Place Cranberries and Orange Juice in a Microwave Safe Bowl. Cover With Celephane. Microwave Until Warm, 1-2 Minutes. |
|
2
Done
|
in Another Bowl Mix Flour and Cocoa, Baking Soda and Salt. |
|
3
Done
|
on a Large Bowl, Beat Butter and Both Sugars Until Mixed. Beat in Eggs an Vanilla. Add Flour Mixture Until Just Mixed. Stir in Chocolate Chips and the Cranberry Mix. |
|
4
Done
|
Drop Tablespoonfuls of Dough About 1 Inch Apart on Greased Cookie Sheet. Bake Until Cookie Edges Are Firm (about 10 Minutes.) Cool For 5 Minutes on the Cookie Sheet and Then Remove to Wire Rack. Store at Room Temp For Up to 3 Days or in the Freezer Up to 1 Month. |
