Triple Chocolate Cranberry Cookies

I'm just not a fan of white chocolate, but I had the idea to make chocolate cranberry cookies and "Double Chocolate Cranberry Cookies" just didn't sound as fun as "Triple Chocolate", so I figured I'd go crazy and bake with white chocolate for once. I was surprised to find that the white chocolate definitely added to the flavor profile of these cookies, and I was thrilled with how they came out!

Ingredients:

• 113g (½ cup / 1 stick / 8 tbsp) butter, softened

• 73g (⅓ cup) brown sugar

• 73g (⅔ cup) powdered sugar

• 1 egg, room temperature

• 1 tsp vanilla extract

• 165g (1 ⅓ cup) all purpose flour

• 35g (⅓ cup) cocoa powder

• ½ tsp baking soda

• 1 ¼ tsp salt

• 135g (¾ cup) chocolate chips - I recommend half semisweet chips and half dark chips

• 75g (heaping ⅓ cup) white chocolate chips

• 100g dried cranberries

Directions:

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

2. In a large bowl, cream the butter with a spatula (or electric mixer with paddle attachment) until light and creamy. Add both sugars and cream them with the butter.

3. Add the egg and vanilla, mix until incorporated.

4. Fold in the flour, cocoa powder, baking soda, and salt until mostly combined (still some flour streaks visible).

5. Add the chocolate chips, white chocolate chips, and dried cranberries and fold them into the dough. As you fold them in, the dry ingredients will continue to incorporate.

6. Divide the dough into 40g portions (about a 2 tbsp cookie scoop). Place on a cookie sheet about 3 inches apart.

7. Bake for 10-14 minutes. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.