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Cranberry Chocolate Chip Cookies

Contributed By: Emily, MD | See all of Emily's recipes
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Active Time:  10 Minutes
Total Time:  20 Minutes
  3 dozen
The inclusion of less butter and brown sugar makes cookies that are thicker and fluffier than other chocolate chip cookies.
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
14 Tablespoons (1 3/4 sticks) unsalted butter, room temp.
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (12 ounces) semisweet chocolate chips
2 cups dried cranberries (craisins)
1. Preheat oven to 350F. Whisk together flour, salt and baking soda in a bowl.

2. Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Scrape sides. Reduce speed to low and add salt, vanilla and eggs; mix until combined, scraping sides as needed, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips and cranberries.

3. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper (or Silpats), spacing 2 inches apart. Bake cookies until centers are set and edges are golden, about 10-12 minutes. Rotate sheets halfway through.

4. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week; frozen for up to 3 months.

Date Added: 12/14/2009
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