In The Kitchen: Chewy Cranberry Chocolate Chip Cookies

I had a major sweet tooth last night, and I thought I would afford myself one cheat day. I scored this recipe over at allrecipes.com which is slowly becoming one of my favorite places to snag recipes! Of course I made a few changes; I added dried Cranberries, and substituted whole wheat flour in lieu of the all purpose white flour. If you are going to use whole wheat flour, please sift the flour several times to help incorporate more air, as baked goods made with whole wheat flour tends to be a little on the dense side.

These are absolutely delicious, not too sweet, and insanely chewy! 

 

Ingredients:
2 cups of whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup of unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semi-sweet chocolate chips
1 cup dried cranberries

Instructions:

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips & cranberries by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.