Good Eats and Sweet Treats from My Small Boston Kitchen

Double Cranberry Chocolate Chip Cookies

Today marks two full weeks since I started my new job. Somehow, I’ve survived! To be honest, I absolutely love it, and I can’t even put into words how thrilled I am about the opportunity. I haven’t been so exhausted from learning and information absorption in years, but it’s a pretty awesome thing. I’ve finally started contributing, too, and that feels so good. I’ve got a massive learning curve still ahead, but I think I can do it!

One of the greatest things about my new job, aside from the awesome company, is the people. Pretty much every single person I have interacted with thus far has been kind, welcoming, smart, and fun. My team — the marketing team — is even more awesome, and last week I had the great opportunity to celebrate an early “Friendsgiving” with a group of them at one of our team members’ homes. I was psyched to have a chance to spend some casual time outside of the office with my new coworkers, and wanted to show up with my best — baked goods, of course!

Double Cranberry Chocolate Chip Cookies

I made a Marbled Pumpkin Gingersnap Tart from The Smitten Kitchen Cookbook, but then on a whim decided I should make some cookies as well. I’d seen a recipe for chocolate chip cookies with fresh cranberries earlier in the week, and totally loved the idea of using fresh cranberries in a cookie, so I decided to give it a go.

Double Cranberry Chocolate Chip Cookies - Sweetly Serendipity

These cookies are awesome. That’s all there is to it. They’ve got dried cranberries and fresh cranberries, which is such a fun juxtaposition. The tart flavor goes so nicely with the sweetness of the dried cranberries and the chocolate, and lends something so different to these cookies that really sets them apart. I like that they’re distinctly seasonal because of the cranberries, but not obnoxiously so. They’ve got a nice, subtly crispy edge, with a chewy center. The perfect balance!

Double Cranberry Chocolate Chip Cookies - Sweetly Serendipity

Double Cranberry Chocolate Chip Cookies

Ingredients

  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips
  • 1/2 cup dried cranberries
  • 1/2 cup fresh cranberries

Directions

  1. In a large bowl, beat the butter until smooth and creamy, 1-2 minutes. Add both sugars and continue mixing until light and fluffy. Add the egg and vanilla, and mix on high until completely incorporated, and mixture is light in color.
  2. In a separate medium bowl, whisk the flour, cornstarch, baking soda and salt until combined. Add slowly into the wet ingredients, and mix until combined. The dough will be extremely stiff, but that's how you want it! Add the chocolate chips, dried cranberries, and fresh cranberries.
  3. Cover dough tightly and chill for at least 2 hours, up to 2 days. Chilling is mandatory for these cookies, so don't skip this step!
  4. Once dough is chilled, allow to sit at room temperature for about 10 minutes (longer if the cookie dough was chilled for an extended period of time), to make it a bit easier to scoop and roll.
  5. Preheat oven to 350 degrees F, and line two large baking sheets with parchment paper or silicone mats.
  6. Scoop the dough into heaping tablespoons and roll in your hands to create smooth balls of dough. Bake for 9-11 minutes, until the cookies are just golden brown around the edges, and set in the middle. Allow cookies to cook on baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
http://www.sweetlyserendipity.com/dessert/cookies/double-cranberry-chocolate-chip-cookies/



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