Double Chocolate Cranberry Cookies Food

DOUBLE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
• Sift flour, cocoa, baking soda, and salt together in a bowl.
• Cream butter, brown sugar, and white sugar together with an electric mixer in a large bowl. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Gradually add flour mixture until combined. Mix in cranberries and chocolate chips.
• Place rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets. Flatten each ball slightly with a fork.
• Bake in the preheated oven until cookies are soft and tops are no longer glossy, 12 to 14 minutes. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.

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.

DOUBLE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350°F.
• Using a hand mixer, cream together butter and brown sugar in a large bowl. Add the egg and vanilla and beat until thoroughly mixed.
• In a medium bowl, stir together oats, flour, cocoa powder, baking soda, salt, cinnamon and nutmeg. Slowly add dry ingredients to butter mixture, using the hand mixer set to lowest setting.
• With a spoon, stir in cranberries, sunflower seeds and chocolate chips. Drop cookie dough by the teaspoonful on a baking sheet lined with parchment paper.
• Bake cookies for 12 to 15 minutes. Remove from oven and let sit for 2 minutes before removing and placing on a cooling rack. The cooling rack should be on top of a baking sheet or wax paper - something to catch the icing drips.
• Meanwhile, in a small bowl, mix icing sugar, water and vanilla until smooth. If necessary, add tiny amounts of water until mixture can be drizzled. When cookies have cooled, dip a fork in the icing mixture. Let the icing lightly drizzle over the cookies, moving the fork back and forth above the cookies.

DOUBLE-CHOCOLATE CRANBERRY COOKIES

Steps:

• Heat oven to 350degreesF. In large bowl, break up cookie dough. Stir or knead in cranberries and pecans. Work with half of dough at a time; refrigerate remaining dough until needed.
• Drop dough by well-rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Repeat with remaining dough.
• Bake 9 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• In small microwavable bowl, microwave white chocolate chunks and oil on High 30 seconds. Stir; if necessary, microwave 10 to 15 seconds longer until smooth. Place melted chocolate in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag.
• Squeeze bag gently to drizzle white chocolate over cookies. Let stand until white chocolate is set, about 40 minutes. Store between sheets of waxed paper in tightly covered container.
• Dried cherries and macadamia nuts can be used in place of the dried cranberries and pecans.

DOUBLE CHOCOLATE CRANBERRY BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; gradually beat into creamed mixture. Fold in cranberries and chocolate chips., Preheat oven to 350°. Divide dough into four portions. On ungreased baking sheets, shape each into a 12x3-in. rectangle. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 20-25 minutes or until firm., Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 3/4-in. slices. Place on baking sheets, cut side down., Bake 7-8 minutes on each side or until firm. Remove from pans to wire racks to cool. Store in airtight containers.

DOUBLE CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

JUMBO DOUBLE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, cocoa, baking powder and salt in small bowl, set a side.
• Beat butter, white sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks and cranberries.
• Drop dough by 1/4 cupfuls onto ungreased cookie sheets, 3 inches apart.
• Flatten dough with bottom of glass dipped in sugar.
• Bake 11-12 minutes.