- 3/4 cup (1.5 sticks) Butter unsalted
- 1/2 cup (106 g) Dark Brown Sugar
- 1/4 cup (53 g) Light brown sugar
- 1/4 cup (48 g) Sugar white
- 1 tsp Vanilla Extract
- 1 Egg
- 2 cups (240 g) All purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Corn starch
- 1/2 tsp Kosher Salt
- 1/2 cup Bittersweet chocolate chips
- 1/2 cup Dried cranberries
- 1/2 cup Chopped walnuts
Fall colors and scents are in the air along with the cooler weather. I like cranberries, and the Ocean Spray dried cranberries are perfect for baking. I started looking at what other bakers add to their cranberry cookies, and most use the white chocolate chip.
My chocolate chip recipe I wanted to be a bit different. I am not someone who has to follow the crowd, so I did the research, and cranberries go well with white or dark chocolate. I had some bittersweet chocolate chips that I thought would be excellent. There are several brands of Bittersweet Chocolate you can choose from, but the ones I used for my creative recipe are by Nestle Toll House.
Changing up the flavor of the bittersweet chocolate, I wanted to mix different sugars to get a taste of chocolate chip cookies. I mixed all three sugars light, dark, and white. I like the flavor of the three sugars together. This mix of sugars produced s fantastic taste, which I will incorporate into other cookie recipes.
A mix of sugars is perfect with dried cranberries. The brown sugars give the cookies a sweeter taste to balance out the tartness of the cranberries and, for that matter, the bittersweet chocolate. To round out my cookies, I added some chopped walnuts to the mix. It needed just a little crunch and walnuts work great with chocolate. I hope you enjoy the variation of a chocolate chip cookie.
Things I use:
Weigh or measure all three sugars into a bowl and set aside. In another bowl, weigh or measure the flour, baking powder, baking soda, salt, and corn starch and set that bowl aside, run a whisk through to blend. In a stand or hand-held mixer, add the butter and all three sugars and mix on medium speed for 3 minutes. You want the butter and sugars well blended; the mixture should look lighter in color. I stop the mixer and scrape down the sides and across the bottom. Add the vanilla extract then the egg. Mix till incorporated.
Turn the mixer down to low and slowly add the flour mixture to the mixer bowl and incorporate. I stop the mixer and scrape down the sides and across the bottom to make sure all the flour is mixed into the wet sugar-butter mixture. I add the cranberries, bittersweet chocolate chip morsels, and chopped walnuts and turn the mixer on low to incorporate—about 30 seconds or less. I take the bowl off the stand and with a spatular turn the cookie dough over a few times to make sure everything is evenly mixed. Cover slightly and refrigerate for 30 minutes.
Preheat oven to 350°. Line 2 cookie sheet pans with parchment paper and set one aside. Using a medium scoop, add twelve scoops to a pan. Bake for 11-13 minutes and move to a cooling rack after you pull the baked cookies from the oven. This recipe makes about two dozen; I had enough cookie dough for two more cookies, so I rearranged my 12 scoops on the second round to accommodate the last two scoops of dough.