Cranberry Chocolate Chunk Cookies

By á-48467

Ingredients

• 2 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
• 3/4 cup(s) packed dark brown sugar
• 1/4 cup(s) granulated sugar
• 3 tablespoon(s) light corn syrup
• 2 large eggs
• 2 teaspoon(s) vanilla extract
• 1 1/4 cup(s) walnuts, toasted and chopped
• 1 cup(s) dried cranberries
• 4 ounce(s) white chocolate, chopped
• 4 ounce(s) semisweet chocolate, chopped

Preparation

Step 1

Arrange 2 oven racks in upper and lower thirds of oven. Preheat oven to 375 degrees F. Line 3 cookie sheets with parchment paper.

On waxed paper, combine flour, baking soda, and salt; set aside. In large bowl, with mixer on medium speed, beat butter, sugars, and corn syrup until just creamy. Beat in eggs and vanilla until blended. Reduce speed to low. In 2 batches, add flour mixture, beating between batches until just blended. Stir in two-thirds of walnuts, cranberries, and chocolate pieces. Refrigerate dough 15 minutes or up to 1 day.

Drop dough by rounded tablespoons, 2 inches apart, on prepared cookie sheets (return remaining dough to refrigerator for next batch). Bake 5 minutes. Working quickly, press some of remaining nuts, cranberries, and chocolate pieces into cookies. Rotate sheets on racks; bake 6 to 8 minutes longer or until edges are golden brown.

Transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies, layered with waxed paper, in airtight containers in refrigerator for up to 1 week or in freezer for up to 1 month.