Ingredients for Cranberry Decadent Cookies
- All Purpose Flour
- Dutch Processed Cocoa Powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Unsalted Butter
- Vegetable Shortening
- 1 ½ cups granulated sugar
- Light Brown Sugar
- 2 large eggs
- Vanilla Extract
- Instant Coffee Granules
- 1 cup white chocolate chips
- Semi Sweet Chocolate Chips
- 1 cup dried cranberries
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How to Make Cranberry Decadent Cookies
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a medium bowl, sift together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, and 1 teaspoon baking soda. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup vegetable shortening, 1 ½ cups granulated sugar, and 1 cup packed brown sugar until light and fluffy.
- Add 2 large eggs, one at a time, mixing well after each addition.
- In a small bowl, whisk together 1 teaspoon vanilla extract and 1 tablespoon strong brewed coffee until the coffee is dissolved. Add to the wet ingredients and beat to combine.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup white chocolate chips, 1 cup semi-sweet chocolate chips, and 1 cup dried cranberries by hand.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
- Let cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
42g
Fat
16g
Carbs
5g
