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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.

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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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