dark chocolate-cranberry cookies

A recent trip to South Florida to visit my grandfather on his 90th birthday (go, Gramps!) - and advice from my ever-practical mom to "just bake him something" as a gift - had me cooking up a storm after work the night before we left. I found a cute gift basket and stuffed it with a loaf of homemade banana bread and my sister-in-law's favorite white chocolate-macadamia nut cookies. And these dark chocolate-cranberry cookies.

I'll just go ahead and say it: these are good, old-fashioned cookies and, as such, they are made with admirable amounts of butter and refined sugar. So, relax and enjoy in moderation. And if it still bugs you, I hope you can find solace in the dark chocolate and cranberries. Just remember that a happy human sometimes requires foods that simply taste good, regardless of the ingredients. Enjoy.

Dark Chocolate-Cranberry Cookies
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 tsp fine salt
  • 3/4 cup dark chocolate chips
  • 1 cup dried cranberries
  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Mix in the dark chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

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