choc_crancookies2

This is the first time I tried this recipe, and they are yummy! Chocolate and cranberry is a delicious flavor combination. I used about 7/8 cup margarine and butter (1/4 cup butter, or 1/2 of the stick; the rest margarine – 1 and 1/4 stick), and 1 cup of chocolate chips.

Double Chocolate Cranberry Cookies

7/8 – 1 cup butter or margarine (or combination), softened
1 cup granulated (white) sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1 – 2 cups semisweet chocolate chips (or chocolate chunks)
3/4 cup dried cranberries (can substitute dried cherries)

Cream butter and sugars together. Beat in egg and vanilla. In separate bowl, stir together flour, cocoa, baking powder and salt until well combined. Add to butter mixture and mix well. Stir in chocolate chips and cranberries. Drop by spoonfuls onto ungreased cookie sheet and bake at 350*F for about 10 – 12 minutes. Do not overbake. Cookies are done when the tops look dry. Remove from oven and let sit a couple minutes on the sheet before putting on cooling rack so they don’t squish or fall apart. When cool, store in a tightly sealed container to keep them moist and chewy!

Optional: sprinkle tops of cookies with a bit of white sugar before baking.