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 chocolate.
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. http://groups.yahoo.com/group/Cookie_Recipes/ Do you love cookies? Nothing but cookies!