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cranberry chocolate chip cookies

mary4361beth avatar
Recipe by
Mary Gelfond
@mary4361beth
Haymarket, VA

You may want to store cookie dough in the refrigerator between batches. Cookies will store well in refrigerator for about a week. If stored in Freezer use your discretion. Some people prefer to store for shorter times (about a month in freezer). I have kept cookies stored in the freezer for several months and they have tasted fresh after defrosting.

yield serving(s)
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For cranberry chocolate chip cookies

  • 2 1/2 c
    flour (all purpose)
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 3/4 c
    butter (unsalted)
  • 3/4 c
    dark brown sugar (packed)
  • 1/4 c
    granulated sugar
  • 3 Tbsp
    light corn syrup
  • 2 lg
    eggs
  • 2 tsp
    pure vanilla extract
  • 1 1/2 c
    dried cranberries (craisins)
  • 8 oz
    semi-sweet chocolate chips

How To Make cranberry chocolate chip cookies

  • 1
    Preheat Oven to 375 degrees. Line cookie sheets with parchment paper, or use non stick baking sheets.
  • 2
    In a small bowl, combine flour, baking soda, and salt.
  • 3
    With mixer at medium speed, beat butter, sugars and corn syrup. (until creamy)
  • 4
    Add eggs and vanilla to butter mixture and beat until well mixed.
  • 5
    Reduce speed to low. Mix in flour mixture, slowly, until blended.
  • 6
    Stir in cranberries and chocolate chips.
  • 7
    Refrigerate up to one day. Cold dough is much easier to handle.
  • 8
    Drop dough by rounded Tablespoonfuls onto prepared cookie sheets, about 2" apart. Bake 5 minutes, Rotate cookie sheet and bake an additional 5-7 minutes (until edges of cookie have lightly browned)
  • 9
    Transfer cookies to cooling racks until totally cooled. Store cookies with waxed paper between layers in air tight containers.
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