Cranberry Chocolate Chip Cookies
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.
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- 2 1/2 c
- flour (all purpose)
- 1 tsp
- baking powder
- 1/2 tsp
- 3/4 c
- butter (unsalted)
- 3/4 c
- dark brown sugar (packed)
- 1/4 c
- granulated sugar
- 3 Tbsp
- light corn syrup
- 2 large
- 2 tsp
- pure vanilla extract
- 1 1/2 c
- dried cranberries (craisins)
- 8 oz
- semi-sweet chocolate chips
1Preheat Oven to 375 degrees. Line cookie sheets with parchment paper, or use non stick baking sheets.
2In a small bowl, combine flour, baking soda, and salt.
3With mixer at medium speed, beat butter, sugars and corn syrup. (until creamy)
4Add eggs and vanilla to butter mixture and beat until well mixed.
5Reduce speed to low. Mix in flour mixture, slowly, until blended.
6Stir in cranberries and chocolate chips.
7Refrigerate up to one day. Cold dough is much easier to handle.
8Drop 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)
9Transfer cookies to cooling racks until totally cooled. Store cookies with waxed paper between layers in air tight containers.