Chocolate chip cranberry cookies are a wonderful fall cookie because cranberries and chocolate are, so fall. For best results, don't skimp on cranberries or chocolate chips and double this batch because they take just 30 minutes to make.
Dry ingredients - Combine flour, cornstarch, baking powder, salt, and spices. Set aside.
In the bowl of a stand mixer with a paddle attachment, on medium speed, cream together the butter with both brown and white sugar until light and fluffy.
Then, add the eggs one at a time, then the vanilla extract. Followed by the flour mixture. But, do not over mix. Pro tip - We do not want to activate the gluten in our dough so do not overmix.
Finally, add the chocolate chips and dried cranberries. Pro tip - This cookie dough can be kept in the fridge for up to 3 days or in the freezer for up to 3 months.
Chill the cookies for just 15 minutes. Scoop or use a spoon to drop cookie dough on a baking sheet lined with silicone or parchment paper. Pro tip - You can also drop the dough balls on a cookie sheet and freeze them until firm. Then, freeze the dough balls in freezer bags for up to 3 months.
Bake for 10 to 12 mins or until the edges are lightly golden brown.
Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you