Oh, you gotta try this one…

When just beginning in my bakery, I started with a small box of baking soda. On the back was a recipe for a combination I had never considered – Chocolate Cranberry Cookies. The bakery kept me busy, enough so that I had little time to experiment. Once I switched to writing recipe books, I have had more opportunities. Nearly nine years later, I finally made my version of this cookie – and it has proven to be a delightful combination!

If you are reading this, you are also getting a sneak-peek!  These delicious Double Chocolate Cranberry Cookies are one of the recipes that will be featured in my upcoming Thanksgiving / Christmas / New Years cookie recipe book.  This project has been in the works for a few years now, and it is my plan to publish it around September this year.  Keep an eye on this website along with my social media locations for updates.  If you would like to know when this book publishes, I would be happy to add you to my notification list — email me!  Don’t worry, I won’t send you newsletters — those things drive me bonkers.

INGREDIENTS

• • 12 Tablespoons – 180 ml Unsalted Butter, softened
  • 3/4 cups – 120 ml White Sugar
  • 3/4 cups – 120 ml Brown Sugar
  • 2 Large Eggs
  • 5 Tablespoons – 75 ml Strong Coffee or Espresso
  • 2 teaspoons – 10 ml Pure Vanilla Extract
  • 1 1/2 teaspoons – 7.5 ml Baking Powder
  • 1/3 cup – 80 ml Unsweetened Cocoa Powder
  • 2 cups – 480 ml All-Purpose Flour
  • 1 cup – 240 ml Semi-Sweet Chocolate Chips
  • 1 cup – 240 ml Dried Cranberries

MIXING

1. In a mixing bowl, cream butter and then combine the two sugars. It may be necessary to stop mixing and scrape the bottom of the bowl so that butter and sugar are mixed uniformly.
2. Beat in eggs, coffee, vanilla extract, baking powder, and cocoa powder.
3. While mixing, add one cup of flour at a time. Avoid over-mixing the flour; if necessary, stop mixing between making measurements and adding flour.
4. Add the chocolate chips as the last of the flour becomes completely blended. Mix in the dried cranberries by hand.

BAKING

1. Heat oven to 375° F/190° C/Gas Mark 5.
2. Using a spoon, scoop small amounts of dough – 1 1/2 tablespoons or about the size of a ping pong ball – onto a cookie sheet. Space these apart, about 6-9 at a time.
3. Place cookie sheet in the oven for 9-13 minutes. The cookies should be done when the edges are slightly browned.

TIPS & THOUGHTS

Experiment with changing the extract – orange, almond, or rum should compliment the chocolate and cranberry flavours. Also, white chocolate chips might add a festive look if you want to use these as Christmas cookies.

PSST!!! You may notice that the ingredients above are similar to my Chocolate Ginger Cookie Squares in the Christmas cookie section. Yep – I just reused and modified my recipe and made it as a drop cookie. Which means, of course, that you can do either of these recipes as drop cookies or cookie squares!

A NEW Version of
Make Your Own Darn Good Cookies

For years I have wanted to get new cover-art for my debut book “Make Your Own Darn Good Cookies“.  I have also wanted to find a printer who could affordably give me interior pictures in colour.  I am excited to announce … IT’S HERE!!!

Available now through LuLu.com, I have re-released MYODGCookies — and it’s so new, I haven’t even received my proof copy yet!  If you go to their site you will find 2 listings — look closely — one is standard-bound paperback, the other is comb-bound.  Only the standard paperback will receive global distribution — which should start soon — so look for this new version through online book retailers and ask for it at your favourite local bookshop.

Do You Want To Try Before You Buy?…

Click the picture to get a copy of my FREE SAMPLE E-BOOK!

Also, check me out online at Facebook, Twitter, and now Instagram for further updates on my upcoming books.