Best Cranberry Chocolate Cookies With A Kick Recipes

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.

CRANBERRY CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 f degrees grease cookie sheet and set aside. Place cranberries and orange juice in a microwave safe bowl. Cover with celephane. Microwave until warm, 1-2 minutes.
• In another bowl mix flour and cocoa, baking soda and salt.
• On a large bowl, beat butter and both sugars until mixed. beat in eggs an vanilla. Add flour mixture until just mixed. Stir in chocolate chips and the cranberry mix.
• Drop tablespoonfuls of dough about 1 inch apart on greased cookie sheet. Bake until cookie edges are firm (about 10 minutes.) Cool for 5 minutes on the cookie sheet and then remove to wire rack. Store at room temp for up to 3 days or in the freezer up to 1 month.

CHOCOLATE-DIPPED CRANBERRY COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Using paper towels, pat chopped cranberries dry; stir into dough. , Drop dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake until lightly browned, 11-13 minutes. Remove to wire racks to cool., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into the chocolate; place on waxed paper. Sprinkle with walnuts if desired. Let stand until set. Freeze option: Drop cookie dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer cookie dough balls to a freezer container. May be frozen for up to 3 months. To use, bake frozen cookie dough as directed, increasing time by 3-4 minutes. Proceed with recipe as directed.

QUICK CRANBERRY CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips, cranberries and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on pans 2 minutes before removing to wire racks.