Cranberry Decadent Cookies |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 48 |
|
Decadent , nah - just another cookie that you can enjoy that's all. Got it somewhere out there (laughs) - use a search engine, and go fish. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Store in airtight containers at room temperature for up to 1 month. Makes about 48 cookies. These cookies are excellent for shipping.
|
|