16
1 cup dried or sweetened dried cranberries
2 tbsp orange juice, or orange liqueur
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, at room temperature
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
1 cup semi-sweet chocolate chips
Preheat oven to 350F (180C). Line 2 baking sheets with parchment paper or lightly spray with vegetable oil. Place cranberries in a small microwave-safe bowl. Pour orange juice overtop. Cover with plastic wrap. Microwave on medium until warm, 1 to 2 minutess. Meanwhile, in a medium-size bowl, using a fork, stir flour with cocoa, baking soda and salt.
In a large bowl, using an electric mixer on medium-high speed, beat butter with both sugars, scraping down side until well mixed, 2 to 3 minutes. Beat in eggs and vanilla. On low speed or using a spoon, beat in flour mixture just until mixed (overmixing toughens cookies). Stir in cranberries with juice and chocolate chips.
Drop tablespoonfuls (15 mL) of dough about 1 inch (2.5 cm) apart on parchment-lined or lightly oiled baking sheets. Bake one sheet at a time in centre of preheated 350F (180C) oven until cookie edges are firm, 10 minutes. Cool on sheets 5 minutes, then remove to a wire rack. Repeat with remaining dough. Cookies are good warm or at room temperature. Store in an airtight container at room temperature for 3 days or freeze up to 1 month.
Calories 91, Protein 1g, Carbohydrates 13g, Fat 4.2g, Fibre 0.8g, Sodium 69mg.
When I was young, before I developed adventurous "grown-up" taste buds, I took a pass on Thanksgiving pumpkin pie for something -- anything else! This year, please everyone with a chocolate treat. These terrific fudgy cookies will delight even the pickiest eaters.