Cranberry Double Chocolate Chip Cookies
Sure, we’d have to be a bit concerned about his drinking and driving because let’s be honest, he just doesn’t know when to say no, does he? I mean look at the guy. He’s not exactly skinny. He yells a lot (“on Dasher on Dancer on Prancer and Vixen!”)… Maybe he should get OFF those poor reindeer’s backs before he breaks them. And last time I checked, sending someone undercover to spy on people without their permission was called espionage. Gluttony. Animal cruelty. Paranoia & invasion of privacy. The guy sounds like a real gem. A keeper. More like he needs a keeper.
So add all that up with a glass (or 8) of wine and we may have an international incident on our hands people. The last time I stayed up all night, hopping from house to house all around the neighborhood, jazzed up on stuff I put in my mouth, there was some serious damage control the next day; I was one hurtin’ unit. And let’s be honest – I’m not exactly a Spring chicken anymore. Neither is he. Which is probably why we don’t hear from jolly old St. Nick until the following year.
That’s one serious hangover.
So okay. I won’t leave wine out for that guy. He gets milk.
But I’m a serious wine snob, err, connoisseur. And if we’re gonna get all serious and up in that, who needs boring, regular old chocolate chip cookies when you got these cookies?
What cookies? Cranberry Double Chocolate Chip Cookies. Now if that doesn’t warrant a “ho ho ho!”, I don’t know what does.
I’m just sayin’… I like a classic chocolate chip cookie. Especially the ones my Momma makes. But holy hanna these were good. Sugary, chocolatey, fruity. And all wrapped up in cookie form? Heck yes. Now that’s a present I want to get!
These come courtesy of Julie at White Lights on Wednesday and her annual Christmas Cookie Recipe Swap. Julie – unlike Santa – and I go way back. Like, years. Partly because of her love of freshly cleaned sheets but mostly because we’re both awesome. Or at least we think we’re both awesome. We’ve mixed cocktails together, she showed me the genius of savoury crepes, plus you know she makes Jack Daniel’s Bacon Mac & Cheese. No big deal or anything.
Totally a big deal. I want a big fat pot of THAT.
Obviously I was more than thrilled to find out we were each other’s match for the swap. I could gush about her for hours.
BTW – check out the cookies she made for the swap: My Momma’s Crisp and Chewy Gingersnap Cookies!
Basic idea: Get assigned a partner and then send each other a recipe for a cookie recipe you love. Make it. They make yours. And ta-da – instant cookie recipe swap! And an ass one size larger.
The only thing better than having Julie as my partner were these cookies. And the wine. Obviously.
This year, Santa gets no vino. #SantasBehavingBadly, right? And sadly, no cookies. Because I ain’t sharing. Unless it’s with you of course. But no bother – who wants that fat, mean bastard to come to the party anyhow?
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Prep Time 15 min
Cook Time 8 min
Total Time 30 min
Prep Time 15 min
Cook Time 8 min
Total Time 30 min
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter, room temp
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs, room temp
- 12 ounces dark chocolate chips
- 1 cup dried cranberries
- 12 ounces white chocolate chips, divided
- 1 tablespoon butter, room temp
Instructions
- Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or silicone mats.
- In a small bowl, combine flour, salt and baking soda. Mix well and set aside.
- In a larger bowl or stand mixer, cream together 1 C butter, granulated sugar and brown sugar. Add vanilla and eggs.
- Add half flour mixture to wet ingredients. Mix until just moistened. Add in remaining flour mixture. Stir in dark chocolate chips and half of white chocolate chips.
- Spoon tablespoons of cookie dough prepared baking sheets.
- Bake for 8 to 9 minutes. Remove from the oven and allow to cool on baking sheet for about 5 minutes. Transfer cookies to wire rack to cool completely.
- Once the cookies cool, melt remaining white chocolate and remaining butter in a double boiler, stirring constantly (or microwave safe bowl for 20 seconds - remove and stir chocolate, repeat until chocolate is melted.) Drizzle white chocolate of the top of the cooled cookies, or dip one half of each cookie into the melted chocolate. Place dipped/drizzled cookies on parchment paper and allow chocolate to set before serving. The fridge helps speed this along.
- Eat.
Notes
- Julie originally used vegetable oil in place of the butter. Feel free to use whatever fat you feel comfortable with.
By Kristy Gardner Adapted from Julie @ White Lights on Wednesday Adapted from Julie @ White Lights on Wednesday She Eats http://sheeats.ca/
What’s the best cookie you’ve ever had? Do you like your chips chocolate? Are you drinking wine right now? How’s Santa been treating you? How do you treat Santa? Anyone else feel a little weird about the jolly fat white dude?
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