Cranberry Decadent Cookies

Dried cranberries and cinnamon transform this reverse chocolate chip cookie 
into a holiday favorite. The coffee granules enhance the flavor of the 

Yield: about 48 cookies

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

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.

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.

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.

Store in airtight containers at room temperature for up to 1 month. Makes about 
48 cookies. These cookies are excellent for shipping.

Source: Christmas Cookies Are for Giving by Kristin Johnson and Mimi Cummins.
Do you love cookies? Nothing but cookies!


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