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Double Chocolate Cranberry Cookies

Prep

Cook

Total

Yield 36 cookies

Ingredients

Instructions

  1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or silicone mats.
  2. In a small bowl, combine flour, salt and baking soda. Mix well and set aside.
  3. In a larger bowl or stand mixer, cream together 1 C butter, granulated sugar and brown sugar. Add vanilla and eggs.
  4. Add half flour mixture to wet ingredients. Mix until just moistened. Add in remaining flour mixture. Stir in dark chocolate chips and half of white chocolate chips.
  5. Spoon tablespoons of cookie dough prepared baking sheets.
  6. Bake for 8 to 9 minutes. Remove from the oven and allow to cool on baking sheet for about 5 minutes. Transfer cookies to wire rack to cool completely.
  7. Once the cookies cool, melt remaining white chocolate and remaining butter in a double boiler, stirring constantly (or microwave safe bowl for 20 seconds - remove and stir chocolate, repeat until chocolate is melted.) Drizzle white chocolate of the top of the cooled cookies, or dip one half of each cookie into the melted chocolate. Place dipped/drizzled cookies on parchment paper and allow chocolate to set before serving. The fridge helps speed this along.

Eat.

Notes

Adapted from Julie @ White Lights on Wednesday via http://www.whitelightsonwednesday.com/gyco-cranberries-double-chocolate-cranberry-cookies/

Julie originally used vegetable oil in place of the butter. Feel free to use whatever fat you feel comfortable with.

Recipe by She Eats at