Double chocolate cranberry cookies

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This article was published 14/12/2010 (5501 days ago), so information in it may no longer be current.

Day 12 of the Free Press’s 21 Days of Holiday Cookies features Double Chocolate Cranberry Cookies. We will be publishing one cookie recipe every day — Monday to Saturday — till Christmas.

Berenice Keryluk got the recipe for this chocolaty Christmas favourite from a friend at work.

Double chocolate cranberry cookies

250 ml (1 cup) dried orange-flavoured cranberries

30 ml (2 tbsp) cranberry juice

375 ml (1 1/2 cups) all-purpose flour

125 ml (1/2 cup) cocoa

2 ml (1/2 tsp) baking soda

2 ml (1/2 tsp) salt

170 g (3/4 cup) butter, softened

175 ml (3/4 cup) white sugar

125 ml (1/2 cup) brown sugar

2 eggs

10 ml (2 tsp) vanilla

250 ml (1 cup) semi-sweet chocolate chips

Preheat oven to 175C (350F). Place cranberries in a small bowl and pour over the cranberry juice. Cover with plastic wrap and microwave on medium, 1-2 minutes, to plump. In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, using an electric mixer, beat butter and both sugars for 2-3 minutes, until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture just until blended. Add cranberries with juice and chocolate chips. Drop by tablespoonfuls about 2.5 cm (1 in) apart onto cookie sheets covered with parchment paper and bake 8-10 minutes. Cool on racks for 5 minutes. Makes about 48 large cookies.

Tester’s notes: These dense, fudgy cookies get a tart seasonal twist from the cranberries. Be careful not to overbake.

Alison Gillmor
Writer

Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.

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