Chocolate cranberry cookies

Інгредієнти

1.5 sticks unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 tsp grated orange zest

2 tsp vanilla extract

1 large egg, room temperature

2 cups all-purpose flour, or use your favorite GF flour, measured correctly

1 tsp baking powder

1/2 tsp fine sea salt

3/4 cups chocolate chips

2 cups fresh cranberries (8 oz. bag), coarsely chopped, or substitute 1 cup dried cranberries

Напрямки

Preheat the oven to 350°F. Line baking sheets with parchment paper.

In a large mixing bowl, with an electric mixer on medium-high speed, cream together the butter and both sugars for 2-3 minutes or until light and fluffy. Add the egg and beat well to incorporate. Beat in the zest and vanilla extract.

In a medium bowl, whisk together flour, baking powder and salt. Add to the butter mixture and beat just until combined and dough comes together.

Using a stiff spatula, stir in the cranberries and chocolate chips just until incorporated. Shape into 1-inch balls (a small cookie scoop makes it easy) and place 2 inches apart on your prepared baking sheet.

Bake 12-15 minutes or until golden brown at the edges (Cookies with dried cranberries will bake faster, about 11-13 minutes).

Cool for 5 minutes on the baking sheet then transfer to wire rackto cool completely.

Нотатки

If not baking immediately, wrap the dough in plastic wrap and refrigerate for up to 72 hours. Remove from the refrigerator and let it sit at room temperature until the dough softens enough to scoop.

Store cookies in an airtight container at room temperature for up to 3 days. Cookies can also be frozen or refrigerated for longer storage.