Double Chocolate and Cranberry Cookies

This cookie recipe, adapted from Regan Daley's "In the Sweet Kitchen" is one of my favourite...

There is no better use for some dried cranberries that had been forgotten and dried out even more!
Add to that the last of a bag of dark chocolate chips....




I soaked my cranberries in hot water to plump them up a bit before adding them to the cookie dough. This step can be omitted if you have moist, plump dried fruit.

The cookies are best if removed from the oven when still slightly soft in the centre, as they will then stay chewy. If you prefer them crisper, leave them in the oven a bit longer.

There is not much more to say, other than ready...set...bake!

About half an hour before you start making the cookies, soak the dried cranberries in boiling water:

1/2 cup roughly chopped dried cranberries
Enough boiling water to cover them




When you are ready to make the cookie dough, drain the cranberries, lightly pressing to remove any excess water. Line a couple of baking sheets with parchment paper and set aside until needed. Turn the oven on to heat up to 350F.

To make the cookie dough, cream until light and fluffy:

1 cup soft butter
1 cup brown sugar
3/4 cup white sugar

Add the eggs one at a time, scraping the bowl down in between:

2 eggs
1 teaspoon vanilla

 Add the sifted dry ingredients:

2 1/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda

Mix on low speed until just combined.

Add:

the drained cranberries
1 cup chocolate chips

Mix until combined.

Divide the cookie dough into 24 balls, placing them on the 2 prepared trays, and flattening slightly.






Bake for 15 - 18 minutes, until the cookies have puffed up and spread slightly. They should be set, but slightly soft in the centre when gently pressed. Allow the cookies to cool before removing from the tray and serving.

I like to serve them warm from the oven, with the chocolate still gooey and melting...

• The original recipe in the book uses dried cherries and toffee bits, but I have found that anything works well in the rich, chocolatey dough. Try nuts; white, milk or dark (or all three) chocolate chips or chunks; dried cranberries or cherries; toffee bits; spices such as cinnamon or cayenne pepper.
• I like to make a large batch of dough, divide it into the cookie sized balls and freeze them. It is then easy to defrost a few and bake them so that you have straight from the oven cookies every time!
• These would be excellent for ice cream sandwhiches.
• The cocoa can be replaced with flour if you wish.