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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
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.