- 12 mins
5/5
(1 Votes)
Ingredients
- 3 1/2 C flour
- 2 t baking soda
- salt
- 3 sticks unsalted butter, room temp.
- 2 C packed light brown sugar
- 1 C sugar
- 4 large eggs
- 2 t vanilla
- 12 oz semisweet chocolate, coarsely chopped (2 1/2 cups)
- 8 oz. dried cranberries
Preparation
Step 1
Preheat oven to 375. Whisk flour, baking soda and 1 1/2 t salt. Beat butter and sugars until pale and fluffy. Add eggs, one at a time, beating well after each addition Beat in vanilla, then flour mixture. Beat in chocolate and cranberries. Refrigerate dough for one hour.
Roll dough into 1 3/4 inch balls (about 3 T each), and arrange on parchment-lined baking sheets, spacing about 3 inches apart. Bake until edges are golden, 12 - 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks let cool.
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