Ingredients
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3/4 cup (1.5 sticks) Butter unsalted
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1/2 cup (106 g) Dark Brown Sugar
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1/4 cup (53 g) Light brown sugar
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1/4 cup (48 g) Sugar white
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1 tsp Vanilla Extract
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1 Egg
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2 cups (240 g) All purpose flour
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1/2 tsp Baking powder
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1/2 tsp Baking soda
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1 tsp Corn starch
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1/2 tsp Kosher Salt
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1/2 cup Bittersweet chocolate chips
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1/2 cup Dried cranberries
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1/2 cup Chopped walnuts
Directions
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:
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
