Ingredients
- 1 3/4 cups flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups semisweet chocolate chunks or chips
- 3/4 cup dried cranberries or dried tart cherries (we used cranberry)
- additional granulated sugar
- Preheat oven to 350
- Combine flour, cocoa, baking powder and salt in small bowl; set aside. Beat butter and sugars in a bowl until light and fluffy. Beat in egg and vanilla until well blended. Gradually beat in flour until blended. Sir in chocolate chunks and cranberries
- Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 2 inches in diameter with bottom of glass that has been dipped in additional granulated sugar. (We didn't make them this big. We just made our normal cookie scoop size. I didn't flatten or sugar the first batch, but Duncan wanted to make them like the recipe, so he flattened the other cookies.
- Bake 11 to 12 minutes or until cookies are set. Cool cookies 2 minutes on cookie sheets; transfer to wire racks. Cool completely.
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