DOUBLE CHOCOLATE CRANBERRY COOKIES
Super chocolaty cookie that has a nice pop of red and some chewy bits. Good for holiday gifts!
Provided by Jennifer Cheng
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 40m
Yield 72
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- Sift flour, cocoa, baking soda, and salt together in a bowl.
- Cream butter, brown sugar, and white sugar together with an electric mixer in a large bowl. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Gradually add flour mixture until combined. Mix in cranberries and chocolate chips.
- Place rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets. Flatten each ball slightly with a fork.
- Bake in the preheated oven until cookies are soft and tops are no longer glossy, 12 to 14 minutes. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 12 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 37.4 mg, Sugar 7.9 g
WHITE CHOCOLATE CRANBERRY COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
- With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 46m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
CRANBERRY-CHOCOLATE CHUNK COOKIES
There must have been some magic baking up in the Betty Crocker Kitchens when this recipe was developed, because this deceptively simple cookie is about to steal the show (and your heart). Perfect for bake sales, book clubs, Christmas cookie exchanges and anything in between, this genius recipe will disappear in almost the same short amount of time it takes to make them-maybe even faster. To keep it simple, we started with Betty Crocker's sugar cookie mix, added a few heaps of dark chocolate chunks, tossed in dried cranberries and for a dazzling finish we sprinkled these confections with coarse sparkling sugar. We could have picked a different dried fruit, but the sweet-tart cranberries balance out the rich dark chocolate so perfectly that we'd say this combination is a match made in flavor heaven. Plus, with just 20 minutes of prep, you can make this always-impressive cookie in almost no time flat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 28
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 13 g, TransFat 0 g
CRANBERRY CHOCOLATE COOKIES WITH A KICK
Here's a cookie that makes you stop in your tracks to figure out what that delicious flavor is on the back of your palate. -Shalana Patout, Lafayette, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, combine cranberries and liqueur. Bring just to a simmer; remove from heat. In a microwave-safe bowl, microwave chocolate and butter on high in 30-second intervals until melted; stir until smooth (mixture will be thick). Cool slightly., In a large bowl, beat eggs, brown sugar and vanilla on high until thickened, about 3 minutes; beat in chocolate mixture. In another bowl, whisk flour, baking powder, salt and seasonings; fold into sugar mixture just until combined. Fold in cranberry mixture., Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 10-12 minutes or until cookies are shiny and tops are crackly. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 69mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-DIPPED CRANBERRY COOKIES
These pretty pink cookies always turn out so tender. They are the hit of my holiday! -Barbara Nowakowski, North Tonawanda, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Using paper towels, pat chopped cranberries dry; stir into dough. , Drop dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake until lightly browned, 11-13 minutes. Remove to wire racks to cool., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into the chocolate; place on waxed paper. Sprinkle with walnuts if desired. Let stand until set. Freeze option: Drop cookie dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer cookie dough balls to a freezer container. May be frozen for up to 3 months. To use, bake frozen cookie dough as directed, increasing time by 3-4 minutes. Proceed with recipe as directed.
Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 40mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY AND WHITE CHOCOLATE COOKIES
A fundamental part of any feast is abundance that is shared, and for Nigella Lawson, who brought this recipe to The Times in 2004, one way is to make up little packages of cookies and give them as gifts. These cranberry and white chocolate cookies are a favorite. They are easy to make and a wonderful end to a meal, or an after-school indulgence. Don't overbake them.
Provided by Nigella Lawson
Categories dessert
Time 45m
Yield 3 dozen cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a mixing bowl, combine the flour, baking powder, salt and oats. In the bowl of an electric mixer, combine butter and sugars. Beat until smooth. Add egg and vanilla, and mix again.
- Add flour mixture and beat until well blended. Add cranberries, pecans and white chocolate chips, and mix gently until blended. Refrigerate bowl for 10 minutes.
- Line two baking sheets with a nonstick liner or parchment paper. Roll dough into balls (about 2 tablespoons per ball), and place them 1 1/2 inches apart on baking sheets. Press each ball gently with a fork to flatten it into a fat disk. Place sheets in oven on two racks. Bake just until cookies are pale gold, about 15 minutes; they will still be soft when hot. Cool cookies on sheet for 5 minutes, then cool on a wire rack.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 44 milligrams, Sugar 8 grams, TransFat 0 grams
WHITE CHOCOLATE AND CRANBERRY COOKIES
I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!
Provided by Diane Abed
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
- 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.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.9 g, Cholesterol 19.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 15.1 g
CRANBERRY CHOCOLATE COOKIES
Make and share this Cranberry Chocolate Cookies recipe from Food.com.
Provided by alleycatb
Categories Drop Cookies
Time 25m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 f degrees grease cookie sheet and set aside. Place cranberries and orange juice in a microwave safe bowl. Cover with celephane. Microwave until warm, 1-2 minutes.
- In another bowl mix flour and cocoa, baking soda and salt.
- On a large bowl, beat butter and both sugars until mixed. beat in eggs an vanilla. Add flour mixture until just mixed. Stir in chocolate chips and the cranberry mix.
- Drop tablespoonfuls of dough about 1 inch apart on greased cookie sheet. Bake until cookie edges are firm (about 10 minutes.) Cool for 5 minutes on the cookie sheet and then remove to wire rack. Store at room temp for up to 3 days or in the freezer up to 1 month.
Nutrition Facts : Calories 167.9, Fat 8.6, SaturatedFat 5.2, Cholesterol 32.9, Sodium 124.6, Carbohydrate 22.8, Fiber 1.4, Sugar 14.9, Protein 2.1
DOUBLE-CHOCOLATE CRANBERRY COOKIES
These chocolate cookies get an extra dose of Christmas spirit thanks to festive dried cranberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15 large cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper andlower thirds. Place 10 ounces chocolate in aheatproof bowl set over (not in) a saucepan ofsimmering water. Stir until melted; set aside.In a medium bowl, whisk together flour, cocoa,baking powder, and salt.
- In a large bowl, using an electric mixer, beatbutter and sugars until light and fluffy. Add eggsand vanilla; beat until combined. Beat in meltedchocolate. With mixer on low, gradually add flourmixture; beat just until combined (do not overmix).Fold in 6 ounces chocolate and cranberries.
- Drop dough by 1/4 cupfuls, 3 inches apart, ontoparchment-lined baking sheets. In batches, bakecookies until edges are dry and tops are cracked,15 to 17 minutes, rotating sheets halfway through.Let stand on sheets 3 minutes, then transferto wire racks to cool.
Nutrition Facts : Calories 323 g, Fat 20 g, Fiber 2 g, Protein 4 g
CRANBERRY CHOCOLATE CHIP COOKIES
Make and share this Cranberry Chocolate Chip Cookies recipe from Food.com.
Provided by Pamela
Categories Drop Cookies
Time 25m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Cream together first 5 ingredients.
- Slowly add remaining ingredients and mix to combine.
- Drop by rounded Tablespoons onto cookie sheet.
- Bake at 350 degrees for 8-10 minutes or until golden brown. Cool on wire rack for a few minutes.
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CRANBERRY-CHOCOLATE COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (17)Total Time 22 minsServings 24Calories 160 per serving
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper., In a large bowl, beat together the butter, sugar, orange juice, vanilla, baking powder, baking soda, and salt., Beat in the egg until combined; scrape the sides and bottom of the mixing bowl., Add the flour, mixing until smooth.
- Stir in the chocolate chips or chunks, cranberries, and nuts., Drop the dough by the tablespoonful onto the prepared baking sheets; a tablespoon cookie scoop works well here., Bake the cookies for 12 to 14 minutes, until just beginning to brown around the edges.
- They won't look set in the center; that's OK., Remove them from the oven, and let them cool on the pan.
CRANBERRY CHOCOLATE CHIP COOKIES RECIPE | LAND O’LAKES
From landolakes.com
4/5 (1)Calories 140 per servingServings 42
- Combine butter, brown sugar, sugar, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in cranberries and chocolate chips.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown.
DRIED CRANBERRY AND CHOCOLATE COOKIES RECIPE - FOOD
From foodandwine.com
5/5 (13)Category CookiesServings 36-48Total Time 30 mins
- In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the chocolate chips and cranberries and beat until incorporated.
- Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely.
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