Spring has spronged! One brief sunny day, the trees unfurled and there it was: a beautiful green world. Later that day, I found, to my delight, my favorite chocolate- not in a bar, but in fat little chocolate chips. Which, of course, meant making one of my favorite cookies: Plump ( though frozen) fresh cranberries, tangy dried cranberries, and 60% cacao chocolate chips in a buttery dough. Mmmm. Now, let's just hope I can figure out how to post on the new Blogger format:)
Preheat oven to 350F.
Line two cookie sheets lined with foil or parchment.
2 sticks unsalted, room temperature butter
1 cup white sugar
3/4 cup dark brown sugar
2 large eggs
1 1/2 t. vanilla
2 1/2 cups King Arthur all purpose flour
1 t. baking soda
pinch of kosher salt
3/4 cup dried cranberries
1 cup frozen or fresh cranberries
1 cup semi sweet chocolate chips ( I used Ghirardelli 60% cacao chips)
In mixer bowl, cream butter and sugars. Add eggs and mix. Add vanilla and mix again. Add flour and baking soda and salt and mix , then add in the dried cranberries, fresh cranberries, and chocolate chips. The dough will be quite stiff.
I use different sized ice cream scoops ( the spring-loaded kind) for the cookies - one small for regular size, and a bigger one for those large cookies everyone loves. Leave about 2 inches between cookies as they do spread a bit.
For regular cookies, bake for 16 minutes; for the monster cookies, it's 20 minutes.
Bake sheets one at a time in upper third of the oven. Your second batch of cookies should bake 2 minutes less (18 minutes) since the oven is hotter.
Set baking sheet on cooling rack until cookies cool, then remove to cool further on another rack. This is especially important if you're wrapping them in plastic wrap.