All content copyright Katrina Hall 2008 through 2017

Friday, May 16, 2008

chocolate chip and cranberry cookies for your sweet tooth!


Today I woke up with a longing for one of these chocolate chip cookies instantly. So I made them for breakfast, enjoying the warm milk chocolate melting all over the dried cranberries. I've made them with fresh cranberries, using a little less than the dried cranberries, and those were even better! The fresh berries have a nice sourness to them that the dried ones don't have - but I'll have to wait for cranberry season in the fall to make those again.
To make:
2 sticks soft unsalted butter
3/4 cup brown sugar (use Domino's for a drier sugar)
3/4 cup white sugar
2 large eggs
1 t. vanilla
2 1/4 cups King Arthur flour
1 t. baking soda
salt
3/4 cup dried cranberries
1 cup milk chocolate ( or semi-sweet) chocolate chips
This is the basic Silver Palate recipe which rarely fails - and if it does, it's usually because the temperature of the butter is too cold.
Preheat oven to 325. Fit a baking sheet with foil or parchment.
Cream the butter and sugars til fluffy.
Add the vanilla and eggs and beat well.
Sift in the dry ingredients and mix well.
Stir in the cranberries and chocolate.
Using an ice cream scoop, scoop balls of dough, 6 to a baking sheet.
Gently press down on dough, smushing lightly.
Bake for 17-20 minutes.
Cool and enjoy!

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