Cranberry Chocolate Chippers

Cranberries add tart flavor to these chocolate chip cookies

Customer Rating: Recipe Rated Three Stars

1 Ratings    1 Comments

Yield: Makes 2 1/2 dozen

Ingredients

1/2 cup walnut halves, coarsely chopped and toasted*, then cooled
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 cup plus 2 Tablespoons granulated sugar
1/4 cup plus 2 Tablespoons light brown sugar, firmly packed
8 Tablespoons (1 stick) unsalted butter, softened
1 large egg
2 Tablepoons orange zest (2 oranges needed)
1/4 teaspoon pure vanilla extract
2/3 cup fresh cranberries, coarsely chopped
1 cup semisweet chocolate chips

Directions:

Preheat the oven to 375 degrees F.

In a small bowl, stir together the flour and baking soda; set aside.

In a mixing bowl, cream the sugars and butter until light and fluffy. Beat in the egg, orange zest and vanilla extract until well blended, scraping the sides of the bowl.

On low speed, gradually beat in the flour mixture just until incorporated. Add the toasted walnuts, cranberries and chocolate chips and beat just until blended.

Drop the batter by rounded tablespoons, 2- inches apart, onto ungreased cookie sheets.

Bake for 10 to 12 minutes and remove from oven. Allow the cookies to cool on the sheets for a few minutes then transfer the cookies to wire racks to cool completely.

*Tip:
To toast walnuts, spread them on a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes. Let the nuts cool on a plate.

Adapted from Rose's Christmas Cookies by Rose Levy Beranbaum

Customer Comments

Recipe Rated Three Stars

Kristin D Grand Rapids, mi

“pretty good; I forgot to add the baking soda; not sure what difference it would've made.”

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