Chocolate Cranberry Cookies |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 48 |
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A German cookie with loads of chocolate. Ingredients:
2 cups all-purpose flour |
1/2 cup dutch-processed cocoa powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 cup unsalted butter, softened |
1/2 cup vegetable shortening |
1/2 cup granulated sugar |
1 cup firmly packed light brown sugar |
2 large eggs |
1 teaspoon vanilla extract |
1 teaspoon instant coffee granules |
1 cup white chocolate chips |
1 cup semi-sweet chocolate chips |
1 cup dried cranberries |
Directions:
1. Preheat oven to 350 F (180 C). Line baking sheets with parchment paper.
2. Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.
3. In a large bowl use an electric mixer to beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before next addition.
4. 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.
5. Gradually add dry ingredients, mixing until combined.
6. Stir in by hand white chocolate chips, semi-sweet chocolate chips, and dried cranberries.
7. Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.
8. Store in airtight containers at room temperature for up to 1 month.
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