Another recipe my sister brought over was for a chocolate cherry cookie. It was a nice concept, but I’m not too fond of cherries in recipes. I do eat cherries by itself. I also didn’t want to buy dried cherries to use in just one recipe. I suggested using cranberries instead, since I can at least use those in a recipe later on, or as my niece did (while we were baking away) eat it out of the bag.
These came out very nice. The cookie had a slight crisp edge with a chewy center. I think many of my cookies were coming out too crispy that day because my oven was running hot. There was a lot going on, so a few things got over baked…not like the recipients cared too much of course! Also, I usually don’t use spoon the flour into a cup to measure. I scooped out a cup of flour and started pouring it into a bowl on a scale. A packed cup of four was about 1-2 TBSP more than a spooned cup.
I noticed the recipe didn’t call for too much sugar to begin with. In the end I noticed it was a Cooking Light recipe. That’s perfect for those who don’t want to over indulge or feel guilty for eating too many treats during the holidays!
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 large egg
2/3 cup dried cranberries
3 tablespoons semisweet chocolate chips
Preheat oven to 350°. Spray cookie sheets with cooking spray.
Lightly spoon flour into a dry measuring cup (or weigh on a scale); level with a knife.
In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cranberries and chocolate chips.
Using a small cookie scoop, drop dough 2 inches apart onto baking sheets. Bake in preheated oven for 12 minutes or just until set. Remove from oven; cool on pans for 5 minutes, then transfer to wire racks to cool completely.
Makes about 2 dozen.