It's potluck time over at IHCC this week... I had something else in mind, but since I had baking to do today, cookies fit right in with the rest of the sweets I was making... Molasses brownies, chocolate crinkles and Tessa's chocolate cranberry cookies. Someone else made these at IHCC, and I've had my eye on the recipe ever since. Chocolate and cranberries are one of my favorite combinations. I had an entire bag of mini chocolate chips starring me in the face anyway, just begging to be put into some cookies.
Chocolate cranberry cookies
adapted from Apples for Jam, by Tessa Kiros
5 1/2 tbs butter, softened
1/4 cup brown sugar
1/4 cup superfine sugar
1 tsp vanilla
1 1/3 cups all purpose flour
1/2 tsp baking powder
3/4 cup mini chocolate chips
1/2 cup dried cranberries.
Preheat the oven to 375 degrees F. Beat the butter and sugars until fluffy and then mix in the egg and vanilla. Sift in the flour and baking powder and add a small pinch of salt. Stir in the chocolate and cranberries.
Lightly moisten your hands and roll teaspoonfuls of dough into balls and place them on your greased cookie sheet. Bake for 12-15 minutes until golden. Let cool completely. These keep nicely for a few days.
These cookies went over well at home, but most of them ended up going into baked good packages for family. This is a cookie recipe I think I'll make often, quick to put together and they stay soft even the day after baking.