This is a nice simple cookie. They are light and airy right out of the oven and if you can make them last long enough they become crisp outside and stay fairly soft inside. The flavors are understated so even though it sounds like there is a lot going on it this cookie, it works. This would be a fine addition to your holiday cookie collection.
A Couple of Things:
It is important to this recipe that you actually start with room temperature butter. I'm the first one to try and cheat this "suggestion" when I see it in a recipe, but for this it really is important. Just trust me. Also, I used 60% cocoa chips for this because I think the darker chocolate with the fruit and nuts is pleasant.
Ingredients:
2 C Flour
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
3/4 C Butter, room temperature
1 C Sugar
1 Large Egg
1/3 C Dried Cranberries
1/3 C Walnuts, roughly chopped
1/3 C Chocolate Chips
Process:
Preheat the oven to 350 (F)
Combine the flour, baking powder, baking soda and salt in a medium bowl, whisk to combine and set aside.
Cream the butter and sugar together until smooth, I like the hand mixer for this. Add the egg and beat until incorporated.
Slowly add the dry ingredients to the wet ingredients until incorporated, then stop, don't beat it to death. Add the dried cranberries, walnuts and chocolate chips, stirring by hand to mix them in evenly.
Press the dough into a tablespoon (kitchen, not measuring) to form and place on a lightly greased cookie sheet.
Bake, one sheet at a time, 15-19 minutes or until the edges around the bottom start to brown. These cookies are light in color so don't accidentally over bake.
Enjoy!!
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