Cranberry Orange Dark Chocolate Chip Cookies Food

WINNING CRANBERRY CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips, cranberries, pecans and toffee bits if desired (dough will be stiff)., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 350° for 11-14 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks.

DOUBLE-CHOCOLATE CRANBERRY COOKIES

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.

CRANBERRY ORANGE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with parchment or silpat.
• Whisk together flour, baking powder, soda, and salt in a medium bowl. Set aside.
• In a separate large bowl, cream butter and sugar together with an electric mixer until light in color. Beat in egg and orange zest. Add flour mixture a little at a time with mixer on low speed, stirring until just combine. Fold in cranberries and chocolate chips.
• Drop dough by rounded tablespoons onto prepared cookie sheets. Bake 9-12 minutes in preheated oven or until the edges of the cookies are just slightly golden. Cool for 3-4 minutes on pan, then transfer to a baking rack and cool completely.
• Note: Dark chocolate chips may be used in this recipe. Adding coconut is an option as is adding nuts.

ORANGE CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, light-brown sugar, granulated sugar and orange zest on medium-high speed until pale and fluffy about 4 minutes.
• Mix in egg and egg yolk. Stir in orange extract and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Mix in chocolate chips and cranberries (if you want them to look like those pictured, I set aside some of the chocolate chips and cranberries to gently press into the top of the cookie dough balls before baking).
• Scoop dough out 2 Tbsp at a time and gently roll into balls, then place onto Silpat lined cookie sheets spacing them 2-inches apart. Bake in preheated oven about 10 - 11 minutes. Allow to cool on cookie sheet two minutes before transferring to a wire rack to cool. Store in an airtight container.
• *Orange extract can be found near the vanilla extract in most grocery stores or supermarkets.

CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F.
• 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.

CRANBERRY CHOCOLATE CHIP BLONDIES

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
• Add the flour and stir until just combined, don't overmix.
• Stir in the cranberries and chocolate chips.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 24 to 26 minutes, or until done (I baked 24 minutes because I prefer very soft blondies). A toothpick inserted in the center should come out clean (as long as you're not hitting chocolate), or with a few moist crumbs, but no batter.
• Allow blondies to cool in pan for at least 1 hour before slicing and serving.

CRANBERRY, ORANGE & DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F and line a couple of baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light. Beat in egg and orange zest. With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined. Stir in the cranberries and chocolate chips. Drop dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto prepared cookie sheets and bake for 9-12 minutes, until edges are very lightly browned. Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.

CRANBERRY ORANGE COOKIES

Steps:

• Preheat oven to 375°.
• Chop up the cranberries in small pieces and place in a bowl. If you don't want to sweeten them, you can add them to the batter just like that. If you want to sweeten them a bit, add the orange juice and 2-4 Tbsp sugar to the chopped cranberries and mix. Set them aside while preparing the cookie dough.
• Cream together sugar and butter for 2-3 minutes. Add the pudding mix and beat the mixture for 1 more minute.
• Add the egg, vanilla and orange extract and mix for 2 more minutes. Add the sour cream and mix just until combined.
• In a separate bowl, add the salt and baking soda to the flour and mix to combine. Add the dry mixture to the butter mixture and mix until smooth.
• Stir in the cranberries and orange zest with a wooden spoon.
• Use a cookie scoop to scoop out tablespoonfuls of the dough and place them about 2 inches apart on a prepared cookie sheet. Bake for 10 minutes. Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.

HOME

Steps:

• Mix cookie dough, flour and orange zest in medium mixer bowl until well combined. The dough will seem dry at first, but will come together and pull away from the side of the bowl when ready. Add cranberries and mix briefly to incorporate. Roll dough into two 12-inch logs, about 1-inch in diameter. Wrap in parchment or wax paper. Freeze for about 2 hours or until firm.
• Preheat oven to 350° F. Line baking sheets with parchment paper or lightly grease. Let dough stand at room temperature for 5 minutes to soften. Slice logs into 1/3- to 1/2-inch-thick rounds and arrange 12 on each baking sheet.
• Bake for 10 to 12 minutes or until golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight container.

CRANBERRY, ORANGE AND DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F and line a couple of baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light.
• Beat in the egg and orange zest.
• With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined.
• Stir in the cranberries and chocolate chips.
• Drop the dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto the prepared cookie sheets and bake for 9-12 minutes, until the edges are very lightly browned.
• Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.