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Dessert
About 2-3 dozens cookies
45 minutes
18 minutes
Chef Tom Fraker
A great cookie with a large glass of ice cold soy milk.
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup Unsalted butter, room temperature
1 cup brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 (3 ounces) packages dried cranberries
8 ounces semi-sweet chocolate chips
1 cup of your favorite roasted nuts
Preheat oven to 350º F.
In a bowl, sift together the first 2 ingredients and add the salt. Set aside. Cream the butter in a free standing or hand held electric mixer. Add the brown sugar and the granulated sugar and mix until well blended. Add the eggs, one at a time and add the vanilla. Slowly mix in the flour mixture. Add the cranberries, chocolate and nuts. Mix until well blended.
Roll the dough, about the size of a large meatball, in your hands and place on a parchment paper lined cookie sheet. Press down slightly and repeat for remaining dough. Bake in the oven until golden brown, about 15 to 18 minutes.
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